Halloumi & Roast Vegetable Burger with Basil Pesto

Name: Halloumi & Roast Vegetable Burger with Basil Pesto
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Roast Vegetables; Olive oil; 2 red onions, cut into thin wedges; 3 large courgettes, sliced into medium rounds; 1 red pepper, thinly sliced; 1 yellow pepper, thinly sliced; 1 aubergine, cut into medium cubes; 100 g baby tomatoes; 2 sprigs rosemary; 3 sprigs thyme; 2 Tbsp (30 ml) butter; 100 g feta cheese, finely crumbled; 2 tsp (10 ml) parsley, finely chopped; Lemon Yoghurt Sauce; ½ C (125 ml) yoghurt; ½ C (125 ml) sour cream; ¼ C (60 ml) mayonnaise; 1 lemon, zested and juiced; 1 tsp (5 ml) fresh mint, finely chopped; 1 tsp (5 ml) fresh dill, finely chopped; 1 small clove garlic, finely grated; Salt and pepper, to taste; Burgers; 4–8 halloumi patties (for single or double burgers); 4 whole wheat burger buns (or buns of choice); 4 Tbsp (60 ml) butter; To Serve; ¼ C (60 ml) basil pesto; Fresh rocket, washed; Fresh basil leaves, washed

Halloumi & Roast Vegetable Burger with Basil Pesto

Author: Crush
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4

Print Recipe

Description

A vibrant vegetarian burger layered with crispy halloumi, caramelised roast veg and a lemon yoghurt sauce, plus a final drizzle of herby basil pesto. Paired with Leopard’s Leap Culinaria Chenin Blanc.

Ingredients

Roast Vegetables

Olive oil
2 red onions, cut into thin wedges
3 large courgettes, sliced into medium rounds
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 aubergine, cut into medium cubes
100 g baby tomatoes
2 sprigs rosemary
3 sprigs thyme
2 Tbsp (30 ml) butter
100 g feta cheese, finely crumbled
2 tsp (10 ml) parsley, finely chopped

Lemon Yoghurt Sauce

½ C (125 ml) yoghurt
½ C (125 ml) sour cream
¼ C (60 ml) mayonnaise
1 lemon, zested and juiced
1 tsp (5 ml) fresh mint, finely chopped
1 tsp (5 ml) fresh dill, finely chopped
1 small clove garlic, finely grated
Salt and pepper, to taste

Burgers
4–8 halloumi patties (for single or double burgers)
4 whole wheat burger buns (or buns of choice)
4 Tbsp (60 ml) butter

To Serve

¼ C (60 ml) basil pesto
Fresh rocket, washed
Fresh basil leaves, washed
Kettle crisps (optional)

Instructions

Roast Vegetables

Preheat the oven to 200 °C. Arrange the onions, courgettes, peppers, aubergine, tomatoes, rosemary and thyme in a large roasting tray. Drizzle with olive oil, season well and toss to coat. Roast for 20–30 minutes until tender and lightly caramelised. Remove from the oven and toss through the butter, parsley and feta.

Lemon Yoghurt Sauce

Combine the yoghurt, sour cream, mayonnaise, lemon zest and juice, mint, dill and garlic in a bowl. Season to taste and mix until smooth.

Burgers

Pat the halloumi patties dry before frying. Heat a frying pan over medium-high heat with a drizzle of olive oil. Cook the halloumi patties for 2–3 minutes per side until golden. Slice the buns and butter each side, then toast in the same pan until golden.

To Serve

Spread lemon yoghurt sauce over the base of each bun followed by a halloumi patty, and a generous spoonful of roast vegetables. If adding a second patty, place on top of the veggies and add another spoonful of veggies on top. Finish with a drizzle of yoghurt dressing, followed by a drizzle of pesto. Garnish with a sprig of fresh basil, if using, then close the burgers. Serve with kettle crisps.