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Halloumi and Courgette Burgers
Halloumi and Courgette Burgers
Here’s a veggie burger recipe the whole family will love. Halloumi is known for its strong, salty flavour, which complements the beautifully flavoured courgette perfectly. Both these ingredients are ideal for grilling on the BBQ, for bringing out even more flavour.
Always check individual ingredients in any recipes when following a gluten free diet - while suitable, many standard items are not formally classified as ‘gluten free’ and you should check with your GP before using them.
Always check individual ingredients in any recipes when following a gluten free diet - while suitable, many standard items are not formally classified as ‘gluten free’ and you should check with your GP before using them.
Printable version A4 | A5 | Index card
Serves 6
Ingredients
- 600g courgettes, trimmed and coarsely grated
- 3 tbsp olive oil
- 1 small onion, peeled and chopped
- 1 clove garlic, peeled and crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tin chickpeas, drained and rinsed
- 1 egg
- 150g breadcrumbs, wholemeal
- 75g halloumi, diced
- 1 pepper, yellow, halved and deseeded
- 1 small aubergine
- 12 gluten free ciabatta, slices, toasted
- 1 Stella Artois Premium Lager Beer Cans
Total time required
- Preparation time:
- Cooking time:
- Other time: Chill for 60 minutes
Instructions
- Using your hands, squeeze as much moisture as you can out of the courgettes.
- Heat 2 tbsp of the oil in a non-stick pan and add the courgettes. Fry over a medium heat for 8-10 minutes, until the moisture has evaporated.
- Add the onion and cook for 3 minutes. Add the garlic and spices and cook for a further minute.
- Remove from the heat, transfer to a bowl and leave to cool.
- Blend the chickpeas and egg in a food processor. Add to the courgettes along with the breadcrumbs and mix well. Fold in the halloumi and season to taste.
- Shape the mix into 6 burgers. Cover and chill for at least 1 hour.
- Cut each pepper half into 3 pieces and cut the aubergine lengthways into 8 slices.
- Brush the burgers and vegetables with the remaining oil.
- Barbecue the aubergines for 3 minutes on each side and the burgers and peppers for 5 minutes on each side until piping hot.
- Serve stacked on ciabatta slices.
- This dish goes well with Stella Artois Premium Lager.
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