Description
Vegetarian Zucchini & Halloumi Burger
Looking for a delicious and unique veggie burger? This zucchini and halloumi burger brings together a perfect mix of flavors and textures. The zucchini patties are crispy, while the halloumi adds a salty, cheesy touch. Serve it with a refreshing yogurt herb sauce, and you’ve got yourself a gourmet burger experience right at home!
4 buns
150g halloumi
Fresh mint, basil leaves
Olive oil
For the zucchini patties:
1 large zucchini (300-350g)
50g melted butter
50g flour
25g panko breadcrumbs
1 egg
5 cl milk
1 tsp fried onions
½ tsp garlic powder
½ tsp baking powder
5 cl cold water
Salt & pepper
For the sauce:
2 Greek yogurts
Juice of ½ lemon
2 tbsp chopped parsley
2 tbsp chopped mint
½ tsp cumin
½ tsp garlic powder
Salt & pepper
Directions:
1. Slice the zucchini into ribbons. Combine the patty ingredients, shape into patties, and cook.
2. Layer the buns with yogurt sauce, zucchini patties, halloumi, and herbs.
3. Serve warm and enjoy!
Prep Time: 30 mins
Kcal: 450 per serving
Step-by-Step Guide
1. Prepare the Zucchini: Grate the zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel and squeeze firmly to remove as much excess moisture as possible. This is crucial for crispy patties.
2. Make the Patty Batter: In a large bowl, whisk together the egg, milk, and melted butter. Add the flour, panko, fried onions, garlic powder, baking powder, salt, and pepper. Mix until just combined. Fold in the squeezed zucchini and the cold water to form a thick batter.
3. Cook the Patties: Heat a generous amount of olive oil in a large non-stick skillet over medium heat. For each patty, spoon a portion of the batter into the pan and flatten slightly. Cook for 3-4 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate.
4. Cook the Halloumi: In the same skillet, add a little more oil if needed. Slice the halloumi into 1/2-inch thick pieces. Cook for 1-2 minutes per side until beautifully golden and slightly softened.
5. Make the Sauce: While the patties cook, combine all sauce ingredients in a small bowl. Stir well and adjust seasoning to taste.
6. Assemble the Burgers: Lightly toast the buns. Spread a generous layer of the yogurt sauce on the bottom bun. Top with a warm zucchini patty, a slice of fried halloumi, a few fresh mint and basil leaves, and the top bun.
Serving Suggestions
Serve these burgers immediately while the patties and halloumi are still warm and crispy. They pair wonderfully with a simple side salad of arugula and cherry tomatoes, or with crispy sweet potato fries. For an extra flavor boost, consider adding slices of ripe avocado, roasted red peppers, or a dollop of chili jam to the burger assembly.
How-to Summary
Grate and drain zucchini. Mix with wet and dry ingredients to form a batter. Pan-fry spoonfuls into crispy patties. In the same pan, fry slices of halloumi until golden. Assemble burgers in toasted buns with a herb-yogurt sauce, the warm patty, halloumi, and fresh herbs.
Frequently Asked Questions
Can I bake the zucchini patties instead of frying? Yes. Place them on a parchment-lined baking sheet, brush with oil, and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden.
What can I use instead of halloumi? Firm tofu (pressed and pan-fried) or a thick slice of grilled eggplant make good vegetarian substitutes. For a vegan version, omit the halloumi and use a vegan cheese or an extra patty.
How do I store leftovers? Store components separately. Patties and halloumi can be refrigerated for up to 3 days. Reheat in a skillet or oven to restore crispiness. The sauce keeps for 2 days.
Can I make the patty batter ahead of time? It’s not recommended, as the zucchini will continue to release water, making the batter too wet. Prepare and cook the patties just before serving.
Why are my patties falling apart? This is likely due to insufficient moisture removal from the zucchini. Squeezing it thoroughly in a towel is the most important step. Also, ensure your skillet is properly heated before adding the batter.
Common Mistakes to Avoid
- Not Draining the Zucchini: Skipping this step results in soggy, fragile patties.
- Overcrowding the Pan: This steams the patties instead of frying them, preventing a crispy exterior.
- Moving Patties Too Soon: Let them cook undisturbed for the first few minutes to form a solid crust.
- Using Warm Halloumi Straight from the Fridge: Let it sit at room temperature for 15 minutes before slicing for more even cooking.
Conclusion
This Zucchini & Halloumi Burger is a standout vegetarian meal that proves veggie burgers can be gourmet. The combination of the crispy, savory zucchini patty with the salty, squeaky halloumi and the cool, herby sauce creates a symphony of textures and flavors in every bite. It’s a satisfying, impressive dish that’s perfect for a summer barbecue or a special weeknight dinner. Mastering the simple technique of removing moisture from the zucchini is the key to success, leading to a restaurant-quality burger you can proudly make at home.