Pumpkin & Haloumi Burgers

My meat loving partner cooked these up and they were better than any meat burger I've had...well except for the ones I've made ;)

serves 4
takes 40 minutes

Ingredients

  • 650g peeled butternut pumpkin, chopped
  • 1/4 cup (60ml) olive oil, plus extra to drizzle
  • 2 teaspoons zaatar
  • 400g can chickpeas, rinsed, drained, mashed with a fork
  • 1 cup (70g) fresh breadcrumbs
  • 1 cup flat-leaf parsley leaves, chopped
  • 1 egg, lightly beaten
  • 200g thick Greek-style yoghurt
  • 1 tablespoon tahini
  • Finely grated zest of 1 lemon, plus 1 tablespoon juice
  • 250g haloumi, sliced
  • 4 bread rolls, toasted
  • Butter lettuce leaves and tomato slices, to serve
Method
  1. Preheat the oven to 220°C.
  2. Place pumpkin on a baking tray, drizzle with oil, scatter with 1 teaspoon zaatar and season. Roast for 20-25 minutes until
    tender and lightly caramelised. Transfer to a bowl and mash to
    a coarse paste with chickpeas, crumbs, parsley and egg. Shape into 4 patties. Chill for 15 minutes.
  3. Meanwhile, combine the yoghurt, tahini and lemon zest and juice in a bowl. Season and set aside until ready to serve.
  4. Heat 2 tablespoons oil in a frypan over medium heat. Fry the patties, turning once, for 6-8 minutes until golden. Keep warm.
  5. Wipe the pan clean, then return to medium heat. Place the remaining 1 tablespoon oil in the frypan, add the haloumi and cook, turning, for 1-2 minutes until golden.
  6. To assemble, spread the bottoms of the toasted rolls with the yoghurt mixture, then top with lettuce, tomato, haloumi, a pumpkin patty and an extra dollop of the yoghurt mixture. Sprinkle with remaining 1 teaspoon zaatar, then replace the roll tops and serve immediately. Enjoy!
from Delicious

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