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Vegetarian haloumi hash burgers with kale aioli

Name: Vegetarian haloumi hash burgers with kale aioli
Yield: 4
Ingredients: 200g desiree potatoes, peeled, grated, excess water squeezed out; 250g haloumi, grated; 1 tbs plain flour; 1 egg; 4 large portobello mushrooms; Extra virgin olive oil, to drizzle; 1 cup (300g) aioli; 2 cups chopped kale leaves, blanched, refreshed; 4 rye bread rolls, split, lightly toasted; Rocket leaves & Sriracha or tomato sauce, to serve

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by Warren Mendes

delicious. team

Jan 27, 2016

This is not your standard vegie burger. Forget processed patties and go for home-made haloumi hash, with an earthy aioli and punchy Sriracha to round things out.

200g desiree potatoes, peeled, grated, excess water squeezed out
250g haloumi, grated
1 tbs plain flour
1 egg
4 large portobello mushrooms
Extra virgin olive oil, to drizzle
1 cup (300g) aioli
2 cups chopped kale leaves, blanched, refreshed
4 rye bread rolls, split, lightly toasted
Rocket leaves & Sriracha or tomato sauce, to serve

Method

1.

Preheat oven to 220°C. Combine potato, haloumi, flour and egg in a bowl. Season with pepper. Form into four rounds on a baking paper-lined baking tray. Place tray on the top shelf of oven and bake, turning halfway, for 30 minutes or until golden.
2.

Meanwhile, place mushrooms on a baking tray, drizzle with oil and season. Bake on the bottom shelf (underneath the hash browns) for the final 15 minutes of cooking or until cooked through.
3.

Place the aioli and kale in a small food processor and whiz until green and combined.
4.

Spread the breadroll bases with kale aioli, top each with haloumi hash brown, rocket leaves, mushroom, Sriracha and breadroll lids to serve.