Vegetarian beetroot and Halloumi cheese burger on pitta bread
This vegetarian beetroot and Halloumi cheese version burger is a delicious quick to make dish.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 people
- 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
In a food processor use the grating blade and grate the pre-cooked beets, the courgette and the halloumi cheese.
When finished, place all in a big bowl.
Remove the grater blade and place the cutting/chopping blade.
Place the roughly chopped leek and the roughly chopped into chunks the brocoli and cauliflower stalks.
Activate the food processor and chop these until they get into rice size bits.
Add to the grated veg and cheese and mix all well.
Take another bowl out and place aside.
Take only a handful of the mix at once and squeeze (over a deep plate) until you take out all the the extra juice. Place all the squeezed mix into the spare bowl. You can do this using a kitchen towel if you wish. I prefer doing it by hand as it is best to be with little to no juice at all for best results.
Sprinkle the cayenne pepper a generous pinch of freshly ground pepper, sesame seeds, nutmeg (if you decided to put in) and the eggs. Mix until well incorporated. Make the burgers by taking a spoonful of the mix and flaten this in your palm.
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.
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 and some yoghurt, mint and cumin powder sauce.
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: 905IU | Vitamin C: 94.5mg | Calcium: 516mg | Iron: 1.7mg