Haloumi vege burgers

Try these great vegetarian burgers as a homemade takeaway option. The patties can be made ahead of time and you will love the melted haloumi with the mildly nutty, creamy, tahini dressing.

Serves: 4

Time to make: 35 mins

Ingredients

More weights & measures

Tahini dressing
½ cup low-fat plain yoghurt
2 tablespoons tahini paste
2 tablespoons lime juice

Burgers
80g haloumi, grated
½ cup frozen peas, defrosted
1 cup chopped spinach
1 courgettezucchiniX, grated
¼ cup chopped fresh mint
2 cloves garlic, crushed
ground black pepper
2 large carrots, grated
1 egg
spray oil
4 wholegrain burger buns, halved
12 pea sprouts
1 avocado, sliced
2 radishes, thinly sliced
4 large cos or iceberg lettuce leaves

Instructions

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1 In a small bowl combine tahini dressing ingredients. Set aside.

2 In a large bowl add haloumi, peas, spinach, courgette, mint, garlic, pepper and half the grated carrot. Tip all into a clean tea towel and squeeze to remove excess juice. Return to bowl. Add egg and stir to combine.

3 Spray a non-stick frying pan and set over a medium heat. Drop in large spoonfuls of the haloumi mix and fry on each side until the haloumi has melted and holds the vegetables together. Use a spatula to carefully press them into shape while frying. They should be golden on both sides.

4 Serve patties in burger buns with a dollop of tahini dressing, pea sprouts, remaining grated carrot, avocado, radish and lettuce.

Variations

Make it gluten free: Use gluten-free burger buns and check tahini is gluten free.

HFG tip

Patties and dressing can be refrigerated for 3-5 days.

Nutrition Info (per serve)

Calories 546 cal

Kilojoules 2280 kJ

Protein 23 g

Total fat 28 g

Saturated fat 7 g

Carbohydrates 50 g

Sugar 8 g

Dietary fibre 12 g

Sodium 770 mg

Calcium 370 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.