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Pumpkin and haloumi burgers

Name: Pumpkin and haloumi burgers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 650g peeled butternut pumpkin, chopped; 1/4 cup (60ml) olive oil, plus extra to drizzle; 2 teaspoons zaatar; 400g can chickpeas, rinsed, drained, mashed with a fork; 1 cup (70g) fresh breadcrumbs; 1 cup flat-leaf parsley leaves, chopped; 1 egg, lightly beaten; 200g thick Greek-style yoghurt; 1 tablespoon tahini; Finely grated zest of 1 lemon, plus 1 tablespoon juice; 250g haloumi, sliced; 4 bread rolls, toasted; Butter lettuce leaves & tomato slices, to serve

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by Phoebe Wood

Oct 09, 2015

This Middle-Eastern inspired burger is a great vegetarian alternative to the meaty hamburger.

650g peeled butternut pumpkin, chopped
1/4 cup (60ml) olive oil, plus extra to drizzle
2 teaspoons zaatar
400g can chickpeas, rinsed, drained, mashed with a fork
1 cup (70g) fresh breadcrumbs
1 cup flat-leaf parsley leaves, chopped
1 egg, lightly beaten
200g thick Greek-style yoghurt
1 tablespoon tahini
Finely grated zest of 1 lemon, plus 1 tablespoon juice
250g haloumi, sliced
4 bread rolls, toasted
Butter lettuce leaves & tomato slices, to serve

Method

1.

Preheat the oven to 220°C.
2.

Place pumpkin on a baking tray, drizzle with oil, scatter with 1 teaspoon zaatar and season. Roast for 20-25 minutes until tender and lightly caramelised. Transfer to a bowl and mash to a coarse paste with chickpeas, crumbs, parsley and egg. Shape into 4 patties. Chill for 15 minutes.
3.

Meanwhile, combine the yoghurt, tahini and lemon zest and juice in a bowl. Season and set aside until ready to serve.
4.

Heat 2 tablespoons oil in a frypan over medium heat. Fry the patties, turning once, for 6-8 minutes until golden. Keep warm.
5.

Wipe the pan clean, then return to medium heat. Place the remaining 1 tablespoon oil in the frypan, add the haloumi and cook, turning, for 1-2 minutes until golden.
6.

To assemble, spread the bottoms of the toasted rolls with the yoghurt mixture, then top with lettuce, tomato, haloumi, a pumpkin patty and an extra dollop of the yoghurt mixture. Sprinkle with remaining 1 teaspoon zaatar, then replace the roll tops and serve immediately.