Name: Haloumi, chickpea and quinoa burgers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup tri-coloured quinoa; 400 gram chickpeas, rinsed, drained; 1/2 cup coriander leaves, chopped; 1/4 cup sunflower seeds; 2 tablespoon sesame seeds; 2 garlic cloves, crushed; 1 tablespoon ground cumin; 2 teaspoon ground coriander; 1 egg, plus 1 egg yolk extra; 2 tablespoon olive oil; 125 gram haloumi, sliced; 4 bread rolls, split, toasted; 60 gram bag rocket leaves; 2 heirloom tomatoes, sliced; chipotle barbecue sauce, baby cucumbers to serve

Haloumi, chickpea and quinoa burgers

Veges are the stars in this delicious recipe for haloumi, chickpea and quinoa burgers. Serve for a filling, healthy family meal that doesn't skimp on flavour!

Serves 4

Prep

15M

Cook

20M

Total

35M

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This recipe first appeared in Woman’s Day.

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Ingredients

1 cup tri-coloured quinoa

400 gram chickpeas, rinsed, drained

1/2 cup coriander leaves, chopped

1/4 cup sunflower seeds

2 tablespoon sesame seeds

2 garlic cloves, crushed

1 tablespoon ground cumin

2 teaspoon ground coriander

1 egg, plus 1 egg yolk extra

2 tablespoon olive oil

125 gram haloumi, sliced

4 bread rolls, split, toasted

60 gram bag rocket leaves

2 heirloom tomatoes, sliced

chipotle barbecue sauce, baby cucumbers to serve

Method

1.Cook quinoa following packet instructions. Cool.

2.In the bowl of a food processor, combine quinoa, chickpeas, coriander, seeds, garlic, spices, egg and yolk. Process until smooth. Form 2/3 cup mixture into patties. Arrange on an oven tray lined with foil. Chill for 30 minutes to firm.

3.In a medium frying pan, heat half the oil on medium. Fry haloumi for 1-2 minutes each side until golden. Drain on a paper towel and set aside.

4.In the same pan, heat remaining oil on medium. Cook patties for 3-4 minutes each side until golden. Drain on a paper towel.

5.Top toasted roll base with rocket, tomato, burger patty, haloumi and a dollop of chipotle sauce. Finish with roll top and serve with sliced baby cucumbers.