I love halloumi and often have it sliced with my crinkly cutter, sprinkled with some spices and popped into a hot pan. Often you can find yourself left with half a packet. this recipe is ideal for using that other half – simply half the recipe! A great Vegetarian and Gluten-free burger full of flavour and perfect to put on the Barbecue, this is ideal for all the family and children will love these served with baked beans and for the meat-eater top with some crispy bacon. I served mine with some roasted beetroot, sautéed pan choi and new potato.
Halloumi, Sweetcorn and Chick Pea Burger
- 1 x 340g can sweetcorn drained
- 1 x 400g can chick peas drained - reserving the juice.
- 1 small red onion diced
- 3 tbsp olive or rapeseed oil
- 2 tsp harissa paste
- Handful fresh parsley
- 1 x packet halloumi
- 1/2 tsp ground black pepper
- 2 tbsp tomato purée
- 3 tbsp fine cornmeal
- Sauté the onion in 1 tbsp oil.
- Tip the chick peas into a large bowl and mash down slightly.
- Add the sweetcorn and mix well.
- Chop the halloumi into small cubes - about half centimetre.
- Add to the bowl with the onion, parsley, harissa paste, tomato paste and black pepper.
- Mix well and add enough chick pea juice to form a thick but pliable mixture.
- Divide into 8 balls and flatten to a depth of 2 cm.
- Spread the cornmeal on a plate and coat on the top and bottom of each burger.
- Heat the remaining oil in a frying pan and cook 4 burgers at a time, over a moderate heat, for about 8 minutes each side until golden brown.
- Replace the sweetcorn with peas.
- For an Italian flavour, replace the harissa with traditional pesto.
Make in advance and refrigerate until ready to cook. Bring back to room temperature. Serving Suggestions:
Serve with a simple green salad.
Top with crispy bacon.
Sauté chopped carrots, peppers, spring onions and bean sprouts in a little coconut oil and place the burger on top. Drizzle over some tamari sauce.