I have been a vegetarian for a long time and even though I have heard the “don’t you miss the flavour?” numerous times, I have only had a few moments that I am a bit jealous of my meat eating friends. It’s when I want to eat bread and I am looking for a savoury topping (instead of cheese) or when someone is eating a burger. It’s not even the meat that gets me (in both situations), I just really like the idea of burgers!
I have been trying to create different vegetable patties, which is especially important when someone has a barbeque, because the store bought kind just doesn’t cut it. The haloumi patties from this recipe are inspired by a haloumi patty that we ate in London on Borough Market last year. They used grated halloumi cheese and vegetables to make it, jum!
Halloumi cheese is made from a mixture of goat's and sheep's milk (but could also be made with cow's milk, depending on which brand you buy). Because of its high melting point it is perfect for grilling! It has a pretty salty flavour, so it is not necessary to add salt to it when you flavour the cheese. If you are looking for it in the store, see if there is something called halloumi or hellim. Sometimes it’s sold as ‘grill cheese’, just look at the label to make sure it is made without rennet.
The burger takes some time to assemble, but I assure you it’s worth it. When making the patty it might seem like the mixture doesn’t want to stick together. Just be patient with turning the patty and press it together with a spatula while it’s cooking. When the patty has completely browned underneath you can carefully turn it. The first time I made them they turned out as a scramble because I have very little patience while cooking and I want to stir and flip every minute. Don’t be like me, you can do it!
Halloumi patty
for 4 patties
200 gr halloumi cheese
1 beet
2 carrots
1 tbsp coconut oil
Grate all ingredients in a food processor and mix in a bowl, use your hand to make a small patty. Heat 1 tablespoon of coconut oil in a pan and add the patties. Try to form it and wait until it’s completely browned before turning.
Dill & mustard cashew cream
100 gr cashews, soaked overnight or for at least 3 hours
1 tbsp grainy mustard
1 tbsp fresh dill, sliced
After soaking the cashews, put in a blender, add a little bit of water and blend until creamy. If the mixture is too thick, add some more water. Transfer cashew cream to a bowl and add mustard and dill.
Halloumi and kimchi burger
for 2 burgers
2 halloumi patties (see recipe above)
2 burger buns (we used a rye burger)
2 tbsp fast cucumber kimchi (recipe HERE)
1 tomato, cut in slices
half a red onion, sliced in rings
half an avocado, cut in slices
4 tbsp dill mustard cashew cream (see recipe above)
Cut the burger in half and put a tablespoon of cashew cream on each bun. Add the patties, followed by the tomato, red onions slices, avocado and kimchi. End with the other bun and enjoy!
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