These burgers are a fantastic vegetarian alternative to a classic burger and, with two vegetarians amongst our daughters, are a firm family favourite. Savory and slightly sweet they make the perfect addition to an autumn bbq.

The saltiness of the halloumi pairs beautifully with the caramelized roast pumpkin, which has been seasoned with Tasman Sea Salt Wakame Seaweed, our superfood salt mix, to give a wonderful depth of flavour to this burger.

 

INGREDIENTS

Pumpkin or butternut squash
Extra virgin olive oil
Tasman Sea Salt Wakame Seaweed
Halloumi
Lemon wedge
Soft bread rolls or brioche buns
Salsa Verde
Salad leaves
Red onion, thinly sliced
Garlic yogurt or aioli

 

METHOD

Preheat oven to 200°C.

Toss pumpkin with olive oil and Tasman Sea Salt Wakame Seaweed and spread on a baking tray. Roast for 25 minutes, turning halfway.

Slice the Halloumi into 1cm thick pieces. Heat a non-stick pan or grill over medium heat, add a splash of olive oil and cook the halloumi slices for 2-3 minutes per side, until golden brown. Squeeze lemon juice over the slices.

Lightly toast the burger buns then assemble the burgers.

Spread salsa verde on the base, layer with slices of the roasted pumpkin, grilled halloumi, red onion, and rocket/spinach. Drizzle with the yogurt or aioli, top with the other half of the bun, and devour.