Bean Burger with Halloumi and Tomato Salsa

Ingredients list (for 6 burgers):

  • 6 burger buns
  • 1 ripe avocado
  • 250g halloumi
  • 200g cherry tomatoes
  • 250g kidney beans (pre-cooked)
  • 1 egg
  • 1 red onion
  • 3 garlic cloves
  • 3 (heaped) tbsp bread crumbs
  • 1 tbsp flour
  • 1 tsp smoked paprika powder
  • salt
  • pepper
  • 2 tsp sambal
  • 1 tbsp basil (frozen or fresh and finely cut)
  • olive oil
  • 1 lemon

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Bean patties:

Shred the beans in a food processor, then add the egg, the bread crumbs, the flour, 1 tbsp olive oil, the smoked paprika, some salt and pepper and combine. Finely dice the onion and add half of it to the bean mixture together with two crushed garlic cloves.

Divide the mixture into 6 parts, roll them into small balls (if the mixture is too sticky add some more bread crumbs) and flatten them (about 1cm thick).

In a large pan heat enough olive oil so that the bottom of the pan is covered. Fry the bean patties on medium heat for about 5 minutes on each side.

Tomato salsa:

In a small pan sauté the other half of the diced onion in a bit of olive oil for two minutes. Add the cherry tomatoes (cut in halves) and one crushed garlic clove and let simmer on medium/low heat for 10 minutes. Mix in the sambal and the basil and season with salt and pepper. Let simmer for another 10 minutes.

Bean Burgers:

Cut the halloumi into slices (about 1/2-centimeter thick) and fry in some olive oil. Prepare the avocado – cut in thin slices and season with lemon juice. Cut the burger buns into half and roast them in a pan or on a toaster to warm them up and to add a crispier texture.

Build up the burgers to your liking – our preferred way is the following:

  1. spread some salsa on the bottom half of a bun,
  2. add one bean patty,
  3. top with 1 layer of halloumi and another layer of avocado,
  4. put some more salsa on top,
  5. and close with the top half of the bun.

Enjoy your burger with a cold beer – IPAs go well with the burger, for non-alcoholic drinks, ginger beer is a good option.

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