CARROT and HALLOUMI BURGERS

CARROT and HALLOUMI BURGERS

Hi everyone,  thanks for dropping by…

I’ve been a busy busy Galley Kat this week with projects, both indoors and out, screaming to be attacked.  I did, however take the time to write up today’s offering for you… a trifecta of deliciousness… and all plant-based to boot.

Tasty veggie packed burger mixture with the added protein punch of crunchy quinoa and salty halloumi….a smearing of home made hummus….and a spicy crispy slaw to round it all out.

The carrot mixture must rest for at least thirty  minutes to give it a chance for the ingredients to bind well which should give you some time to toss the salad because the ingredients are much happier having some extra time to get to know each other.

When it’s time to cook make sure your cooking oil is hot and shimmering.  Carefully add each ball and gently press down with a spatula to form a burger.

The flavour and texture combinations was pure culinary heaven.  We consumed three and I saved the others to reheat the next day for breakfast.  Same wonderful taste and maybe even better texture the second day.

Serve on toasted sesame buns with a smearing of home made hummus and top with a spicy cabbage slaw.  Recipes for all three follows.

Carrot and Halloumi Burgers

  • 4 Medium Carrots (Shredded)
  • 1 Medium Onion (Shredded)
  • 1 Cup Oats
  • 3 Eggs
  • 2 Cups Cooked quinoa
  • 1 Pkg Halloumi (A block of about 2”x4”, grated)
  • Salt and pepper to taste
  • 1 Tsp Tumeric
  • 4 Tbp Chopped fresh parsley
  • 4 Tbsp Neutral cooking oil (I used grape seed oil because it can handle a lot of heat)
  • Burger buns (Halved and toasted)
  • Hummus (To dress toasted buns)
  • Cabbage slaw (For topping)
  1. Combine all ingredients except for cooking oil in a large bowl and set aside for at least 30 minutes.

  2. Give the mixture one last squish with your hands (clean of course) and form into equally sized balls.  It will be about 1/2 cup each or a generous ice cream scoop worth of mixture.

  3. Heat oil in a large pan until shimmering.

  4. Carefully add each ball to oil, flattening gently with the back of a spatula.  Don’t over crowd or cook in batches if needed.

  5. Leave undisturbed for a few minutes until a brown crust has formed, then carefully flip to brown on second side.

  6. Give one last grind of pepper over all, place on hummus smeared buns and top with spicy slaw.

Inspiration for burgers thanks to Dagmars Kitchen

Spicy Cabbage Slaw

  • 1 Small Red cabbage (Shredded, about 6 cups)
  • 1 Medium Carrot (Shredded)
  • 1 Tbsp Sugar
  • Salt and pepper to taste
  • 1/2 Cup Mayonnaise
  • 4 Tbsp Cider vinegar
  • 1 Tbsp Horseradish
  • 1 Tsp Worcestershire sauce
  • 1 Clove Garlic (Minced)
  • 1/4 Tsp Dry mustard
  • 1/4 Tsp Cayenne
  1. In a large bowl whisk ingredients for slaw together (everything but cabbage and carrots.

  2. Toss in the cabbage and carrots.  Adjust the seasoning as needed and set aside for 30 minutes for flavours to meld.  Refrigerate leftovers.

Easy Hummus

  • 2 Cups Canned Chick peas (Drained and rinced)
  • 2 Cloves Garlic
  • 3 Tbsp Lemon juice
  • 2 Tbsp Tahini
  • 1/2 Tsp Cumin
  • Salt and pepper to taste
  • 2 Tbsp Olive oil (+plus more for serving)
  • Paprika (For serving)
  1. Place peas, garlic, lemon juce, tahini and seasonings in a blender and process until smooth, scraping down the sides from time to time

  2. Bit by bit drizzle in the olive oil until desired consistency is reached, adding a couple of teaspoons at a time.

  3. Serve drizzled with extra olive and a sprinkling of paprika

 

 

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