chick pea, halloumi and sun blush tomato burger

This week I’m concluding our BBQ series with a meat free burger that even the carnivores amongst your friends and family will love.

Some of our vegetarian friends and colleagues at Wild Fig have mentioned that as much as it’s great to be eating in the sun on their well-earned days off, what was missing from the veggie BBQ was a really tasty moist and most importantly meat free burger. The shop bought versions were fairly dry and uninspiring, so we did what we do best and tried to come up with a really tasty solution.

My usual go to ingredient for a veg. burger is portabella mushrooms as their succulent almost meaty texture is perfect, but our veggie colleague in question doesn’t care for them and so, we came around to this recipe that uses chick peas for body and sun blush tomatoes for that juicy burger feel. Halloumi is an ingredient that we use a lot in the summer and it adds a lovely savoury salty tang to the finished burger. I for one will be eating more of these this over the coming months and I hope you try them out too. Enjoy.

The Method

makes 6-8 patties

2 tins of chick peas, drained and washed
200g sun blushed tomatoes, drained
200g halloumi, sliced
2 cloves garlic, crushed
50g Panko crumbs
large handful of baby spinach leaves, washed
1 lemon
sea salt and black pepper
flour, as needed

1. Grill halloumi slices, cool and chop into small pieces.
2. In a food processor pulse chick peas till soft but not pureed, tip into large bowl.
3. Pulse tomatoes, with spinach and garlic till finely chopped, add to chickpeas.
4. Stir well to combine, squeeze in half the lemon juice, add the chopped halloumi, Panko breadcrumbs and season to taste.
5. Sprinkle flour over while mixing, adding just enough to bind the mix, shape into patties, put onto grease proof paper and chill for at least half an hour.
6. Cook over an oiled grill or grill plate, turning frequently, give them a squeeze of the lemon juice from the other half and serve on a warmed bun with salads and sides.