Tonight's dinner was inspired by a burger Munchkin Granny and Eco Sis had at Borough Market a few weeks ago. It was a halloumi burger, but it was sweet and carroty as well and I had burger envy. I only had a taste so I didn't have too much to go on in recreating it - halloumi and carrot was about as far as I got. I was thinking of adapting our favourite smoked tofu burger, but when I did some searching for possible ideas I found something that sounded very similar on - of all places for a cheesey burger - the weightwatchers website. It also had courgette in it which appealed as we got lots in our veg box this week and it's only me that eats them. Substance was added with tofu and sweetcorn, and flavour with coriander.
When I started making it I wanted to try to avoid using egg as I was making half a batch and didn't want half an egg hanging around. There was no way the mixture was going to adhere on its own - in fact even with the half egg it wasn't looking too promising, and I had to go out to the gym leaving The Scientist to work his kitchen science magic. I got back to a nice smell coming from the oven, and quite a pleased looking boyfriend. He'd just mashed it all up better in the mini processor and that convinced it to hold together. He also used some wheatgerm to give it a coating, and had happily added grated courgette to my half of the mixture.
These burgers were amazing; my new top favourite thing to go in a bun. The halloumi (which is a mix of goat's and sheep's cheese - though some also contain cow's milk) actually wasn't particularly noticeable as a flavour on its own - but the whole was delightfully fresh and tasty. The corn was probably the key flavour, but it was all gratifyingly similar to what I remembered of the Borough market burger - and not laden with bad stuff either. We liked them so much that I made another batch a few days later, so the half egg wasn't wasted after all. The first time we ate them in wholemeal pittas with lettuce and condiments, with some edamame and seaweed salad on the side, and the second time with pittas again, but with stir-fried chard, chickpeas and tomatoes.
Courgette, carrot and halloumi burgers: recipe from www.weightwatchers.co.uk. but the link seems to be broken, so I'll copy it out here. This is for the full quantity
Makes about 8
300g carrots, grated
1 medium courgette, grated
1 medium onion, finely chopped
150g tofu, chopped
75g fresh breadcrumbs
1 medium egg
100g halloumi, chopped
1 Tbsp ground coriander
1 tsp each salt and pepper [I'm sure I didn't use nearly this much I just seasoned the mixture at the end]
Preheat the oven to 200C/Fan 180C/Gas 6. Mist a large baking sheet with oil spray
Put all of the ingredients in a bowl and mix well, seasoning to taste. [I found it easier to put it all in the food processor to get it really well mixed up]
Form into 8 burgers and place on baking tray [we added some wheatgerm as coating]. Bake 20-25 minutes and serve in wholemeal pittas.