Beetroot and Halloumi cheese burgers on flat bread

Another vegetarian dish that I fell in love with at first try, I cannot have enough of this and lately, my kiddos keep asking for these beetroot and Halloumi cheese burgers again and again.

I strongly believe that kids are the best judges, so every time they ask me if a particular recipe went up on the blog, I know that’s a well worth sharing the recipe.

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On this, they’ve asked me twice recently and I did promise I will do it so, here I am. I can’t mess around and postpone it any longer.

But ….how did the idea for these burgers really emerged?!

Well, I came home from work on a Friday afternoon, a while back now, we really fancied some burgers for an early dinner. I have had the freshly bought beef mince in the fridge.

I’ve quickly made those homemade burgers (oh, by the way, I have a very own superb recipe for meat homemade burgers which I must share with you as soon as) which are the best burgers on Planet Earth (I’ve only heard of a better recipe available on one of the five planets of Kepler-186 orbit recently discovered).  Seriously I will now have to really hurry and put that beef burger recipe up soon since I have told you about it.
It will, I promise it will be up here pretty soon as it’s already on the pipeline probably half way there. Oh, if I only had  40 hours in a day, I could do so much more…. 😉 but bare with me…

Of course, I did manage to get distracted and slightly carried away here but, to carry on about the history of this lovely recipe and how this emerged….

With every meat dish, we must have a lot of veggies (a rule here in our house) but the veggies that I did have at that moment in the fridge were not the best choice to go in with a beef burger, well, at least this was what I thought at that moment. I was  I had some cauliflower and broccoli stalks from the day before, since I never throw these away and always use them, some partially cooked beetroots and the Halloumi cheese which I absolutely love.  So, okay I said let’s just do something with those.

A sparkly idea just quickly popped into my head, hmmmm…. what about having another burger, a vegetarian one this time next to the beef burger…. and that’s exactly what I did. The outcome was this amazing haloumi vegetarian burger.
I have made this a few times since at my little munchers’ demands. Yes, I know, they are very demanding …. 😉

You can serve them in a bun but we did almost every time on flat bread or pitta pockets either inside or outside (in picture) where we bend those oval shaped pitta breads making these perfect delights.
It’s really nice and won’t stop eating.
I’m going to get on with revealing this divine recipe.

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5 from 3 votes

Vegetarian beetroot and Halloumi cheese burger on pitta bread

This vegetarian beetroot and Halloumi cheese version burger is a delicious quick to make dish.

Course Lunch, Main Course, Main Dish, Starter

Cuisine Mediterranean, Ramona's Cuisine

Keyword beetroots, halloumi cheese, lactovegetarian, ovovegetarian, quick meal, vegetarian burgers

Prep Time 10 minutes

Cook Time 20 minutes

0 minutes

Total Time 30 minutes

Servings 8 people

Calories 262kcal

Author Ramona Sebastian

Ingredients

• 2 eggs large
• 3 small beets (baked)
• 1 courgette
• 350 g Halloumi cheese
• 1/2 cauliflower head (leaves including)
• 1 broccoli stalk
• 1 med leek
• 1 tbsp mixed sesame seeds
• 1 pinch of Freshly ground Pepper
• 1 small pinch of Cayenne pepper
• 1 pinch nutmeg (optional)
• 2 tbsp oil or coconut oil (for cooking)
• 2 handful salad (chopped)
• 2 tbsp Salad cream to drizzle

Metric - US Imperial

Instructions

• In a food processor use the grating blade and grate the pre-cooked beets, the courgette and the halloumi cheese.
• Place all in a big bowl.
• Remove the grater blade and place the cutting/chopping blade.
• Place the roughly chopped leek and the brocoli and cauliflower stalks also roughly chopped into big chunks.
• Activate the food processor and chop until the become rice size bits.
• Add to the grated veg and cheese and mix.
• Take another bowl out and place aside.
• Take a handful of the mix at one time and squeeze (over a deep plate) the extra juice out of it. Place all the squeezed mix into the spare bowl.
• Sprinkle the Cheyenne pepper a generous pinch of freshly ground pepper, sesame seeds, nutmeg (if you decided to put in) and the eggs.  Mix until well incorporated.
• Place a non stick pan with a little bit of oil on medium heat and allow it to get a little hot before you add the burgers.
• You may prepare all the burgers ahead and place them on a chopping board ready to be cooked.

Notes

This recipe will serve 8 as a side dish and 4 as a main. I did not add any salt to this as the burgers will have sufficient salt from the salty cheese. Of course, add more if you like but for my taste this was sufficient. You may use broccoli and cauliflower florets as well. These burgers can also be baked on parchment paper for about 20-25 minutes in a preheated oven at 190°C. Instead of pitta bread I have also made those with this gorgeous home-made flatbread which you will need to make a little thinner and bend while warm to get the same results. Absolutely divine with a warm naan bread too.

Did you make this recipe?

Please let me know how you liked it, did you give it a twist, all in all how it turned out for you, why not leave a comment below and share a picture on Instagram with the hashtag #ramonascuisine. ?

Nutrition

Serving: 1g | Calories: 262kcal | Carbohydrates: 13g | Protein: 16g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 53mg | Sodium: 636mg | Potassium: 565mg | Fiber: 4g | Sugar: 5g | Vitamin A: 18.1% | Vitamin C: 114.6% | Calcium: 51.6% | Iron: 9.6%