Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core) A$60. Offer ends 28/11/24. See terms.
Join now
Vegetarian zucchini and haloumi burger

Vegetarian zucchini and haloumi burger

9
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
These tasty veg burgers are the ideal meal for #meatfreemondays

Ingredients

Zucchini

2 medium, grated

Egg(s)

2 medium

Dried breadcrumbs

50 g

Fresh mint

2 tbs, plus extra leaves to serve

Garlic

2 clove(s), crushed

Haloumi cheese

80 g, cut into 4 slices

White bread roll

4 medium, (4 x 50g rolls)

Tomato chutney

3 tbs, tomato and chilli variety

Mixed salad leaves

80 g

Oil spray

2 x 3 second spray(s)

Instructions

  1. Wrap zucchini in a clean tea towel and squeeze out any excess liquid. Place zucchini in a medium bowl with eggs, breadcrumbs, mint and garlic. Season with salt and pepper and stir to combine. Shape into 4 patties and set aside.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook patties for 3-4 minutes or until golden and cooked through. Transfer to a plate and cover with foil to keep warm.
  3. Lightly spray a chargrill pan with oil and heat over medium heat. Cook haloumi for 1 minute each side or until golden. Transfer to plate with zucchini patties. Increase heat and toast rolls until golden.
  4. Place a patty on one half of each roll. Top with a haloumi slice, extra mint leaves, chutney and enclose with roll tops. Serve with mixed salad leaves on the side.

Notes

Serve with a side of oven-baked butternut pumpkin chips.

You might like

You might like