I love burgers. Oh yes, I do. However, stuffing my face with bread, bacon and red meat every day is not a healthy diet.
Vegetarian burgers have gotten a bad reputation for being nutty, dry and often tasteless. I challenge this stereotype with my halloumi and zucchini fritter burgers with mint pea pesto. This salty, semi-hard cheese works perfectly as a burger bun while the mint pea pesto really compliments the smoked paprika and lemon.
If you have a food processor with a grater blade then this recipe will be even easier to make. These burgers are also going to make a welcome surprise next time you have a barbecue and they replace the standard (and rather questionable) tofu burger. All hail the new king of vegetarian burgers- HRH Halloumi.
- 1 block of sliced Halloumi
- Smoked paprika
- 1 lemon
- 3 tablespoons chopped Mint leaves
- 4 tablespoons olive oil
- 1 garlic clove
- 1/4 cup pine nuts
- 1 1/2 cups of peas
- 1 zucchini
- 1/4 cup breadcrumbs
- 1 egg
- Grate the zucchini into thin slices before mixing it with the breadcrumbs, egg, 1/2 teaspoon smoked paprika and 1 tablespoon chopped mint
- Scoop the zucchini mixture together with your hands and measure each fritter to the size of your halloumi
- Season each slice of halloumi with a tablespoon of oil and 1 teaspoon of smoked paprika
- Fry the zucchini over a medium heat on a skillet, while the zucchini fritters are cooking on one side of the pan, cook the halloumi slices on the other
- For the mint pea pesto, mix the peas, 2 tablespoons of mint, olive oil, pine nuts and garlic in a food processor
- Assemble the burgers by putting a zucchini fritter onto one cooked slice of halloumi, top the fritter with a scoop of mint pea pesto and place another slice of haloumi on top
- Squeeze a slice of lemon over your vegetarian burger and enjoy warm