Vegetarian Burger

Vegetarian Burger

By The Weekly  ,

October 4, 2016

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With its flavourful patty of peas and beans, sweet roasted pumpkin and melted haloumi, this vegetarian burger makes a hearty, nutritious meal.

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: Makes 6


250 g butternut pumpkin, peeled & 1 cm sliced

⅓ cup vegetable oil

1½ cups frozen peas, thawed

400 g can butterbeans, drained & rinsed

2 zucchinis, grated

½ cup plain flour

1 egg, beaten

180 g haloumi, sliced

6 bread rolls, halved

¼ cup sour cream

¼ cup sweet chilli sauce

Small mint leaves, to serve


1Preheat oven to moderate, 180 C. Line an oven tray with baking paper.

2Toss pumpkin with 1 tbsp oil on tray. Season. Bake 10 to 15 mins until tender.

3Mash peas and beans. Stir in zucchini, flour and egg. Season. Shape into 6 even-sized patties.

4In a large frying pan, heat remaining oil on high. Fry patties 2-3 mins each side until golden and cooked through. Drain on paper towel.

5In same pan, cook haloumi on high, 1 to 2 mins each side until golden.

6Top each roll base with combined sour cream and sauce, pumpkin, patties, haloumi and mint.

Photo: Rob Shaw/Bauer

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