Smoky Bean & Halloumi Burgers

The ultimate veggie burger, packed full of flavour and nutrition. Serve with your favourite burger buns and toppings.

SERVES 4

INGREDIENTS

3 tablespoons vegetable oil

1 medium red onion

2 large garlic cloves

1 sweet potato (unpeeled weight 200g)

2 medium carrots

1x 250g pack of halloumi

1 teaspoon ground cumin

1 teaspoon ground coriander

2 teaspoons smoked paprika

1x 400g tin of black beans

50g oats, plus extra

½ beaten egg

Salt & pepper

4 burger buns

Toppings e.g. sliced tomato, lettuce, gherkin

EQUIPMENT

Chopping board

Knife

Peeler

Grater

Masher

Measuring spoons

Scales

Wooden spoon

Small saucepan

Colander

Fork or whisk

Large mixing bowl

Spatula

Large plate

Frying pan

METHOD  

1 Peel the sweet potato and chop into 1-2cm dice. Place in the small pan with boiling water and boil for approx. 10 minutes until soft.

2 While the sweet potato is cooking, finely dice the red onion. Heat 1 tablespoon of the vegetable oil in the frying pan and add the onion, Stir well and cook over medium-low heat for approx. 5-10 minutes, stirring often until soft.

3 Meanwhile, place the garlic cloves on a chopping board and squash with the back of a wide-bladed knife, remove the skin and chop finely.

4 When the onion is soft, add the garlic and cook for a further 1-2 minutes, then add the spices and stir well.

5 Drain the black beans and rinse well. Drain the sweet potato and place back in the saucepan with the black beans. Mash thoroughly.

6 Crack the egg into a small bowl and whisk using a fork. Peel and grate the carrots. Grate the halloumi and add to the large mixing bowl with the carrots, onion and garlic mixture, sweet potato and black beans, oats and ½ of the egg mixture. Season and mix together well.

7 Scatter some oats on a plate, form the mixture into 8 patties approx. 10cm diameter and place on top of the oats. Sprinkle a few oats on the top of each burger.

8 Place 2 tablespoons of oil in the frying pan and cook the burgers in batches for 4-5 minutes on each side until golden and heated through. Take care when turning to avoid crumbling. Serve with toasted burger buns and toppings.

ALLERGENS

Milk, Egg, Gluten 

TIP

Use a ring mould if you have one to shape the burgers and chill before cooking to help them bind together better.