Serves 6
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We love burgers for their juicy meat patties, but these quinoa, zucchini and haloumi burgers make up for that with just about everything else. With patties flavoured with mint and chives, then cooked to a golden brown, the sourdough rolls make the perfect accompaniment, wedged with beetroot, kasundi and tomato.


  • ½ cup (100 g) red quinoa
  • 1 cup (250 ml) water
  • 1 large zucchini (150 g), grated coarsely
  • 250 g haloumi, grated coarsely
  • ⅓ cup coarsely chopped fresh mint
  • ⅓ cup finely chopped fresh chives
  • 2 free-range eggs, beaten lightly
  • 1 cup (150 g) plain flour
  • 1 tbsp olive oil
  • 6 sourdough rolls (550 g), halved, toasted
  • ⅓ cup (95 g) tomato kasundi or chutney
  • 200 g vacuum-packed cooked beetroot (beets), sliced
  • 300 g heirloom tomatoes, sliced
  • 60 g baby rocket leaves
  • ½ cup loosely packed fresh mint leaves, extra

Place quinoa and the water in a small saucepan; bring to the boil. Reduce heat to low; simmer gently for 15 mins or until most of the water is absorbed. Remove from heat; cover, stand for 5 mins. Transfer to a large bowl; cool.


Add zucchini to quinoa with haloumi, chopped mint, chives, egg and ⅔ cup of the flour; season, then mix well. Shape mixture into six patties with damp hands. Place on a plate; refrigerate for 30 mins.


Coat patties in remaining flour. Heat oil in a medium non-stick frying pan over medium heat; cook patties for 4 mins each side or until golden brown.


Top base of rolls with kasundi, patties, beetroot, tomato, rocket and extra mint. Top with bread roll tops.

TIP Patties can be prepared a day ahead; keep, covered, in the refrigerator.

Photo: bauersyndication.com.au

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