One of the best veggie burgers I have ever had is hands down from the Veggie Table stand, which is omnipresent at various markets (including Borough and Broadway markets, two of my favourites!) around London. It is the only place that I had ever had a haloumi burger. After having gone back to London this past summer and experiencing the glory of this burger again, I knew I would have to try and re-create it at home. I also knew that I would have to re-create one of their toppings that you get to choose from at the stall: the sweet and sour red onion jam which in tangy and packed with flavour, not to mention, perfect on top of the burger.
This burger is genius for a number of reasons. First, when I was looking up haloumi burger to figure out the best way to make this, most of the ones that came up were just slabs of grilled haloumi. While I am sure that a hunk of cheese, grilled is totally delicious (how could it not be), this one is just more interesting with some grated carrot and zucchini and the bright, fresh flavours of cilantro and mint. It’s also in a traditional burger patty, which I enjoy. The second reason this burger is genius is because the bane of most veggie burger recipes is the fact that they are always falling apart. Even though these burgers are pretty delicate before the are cooked, as the cheese cooks it melts slightly, creating a crust that binds the burger perfectly on both sides, giving it a great texture.
The burger is salty from the cheese, has a subtle but definite herbaciousness from the cilantro and the mint and bulked up by the carrots and zucchini which ensures that you don’t feel like you’re just biting into a hunk of cheese. It becomes something new and unarguably better. On top of all this, sits the red onion jam, which is tangy, sweet and a great condiment for any sandwich of your choosing but especially this one. Some fresh tomatoes and arugula are the only other fresh bites you need to make this a great (and different) veggie burger.
Inspired by Veggie Burgers at the "Veggie Table" food market stall in London.
Make sure to squeeze the excess water out of your grated zucchini and carrot. Just grab the grated vegetables by the handful, squeezing them out over the sink. This will help everything stay together more easily. If you let them rest in the fridge for an hour, covered with saran wrap, they will firm up even more.
Using your hands, squeeze out any excess water out of the grated carrot and zucchini.
In a large bowl combine haloumi, carrot, zucchini, mint, cilantro, pepper and the egg.
Using a 1/2 cup measurement form your burgers. Set aside until you are ready to cook them.
Once ready to cook, heat up some olive oil over medium heat in a large pan.
Gently place bruger in the pan and cook for about 3 minutes over medium heat. A crust will form as the cheese starts to melt which will make it easy to flip.
Gently flip and cook the other side for about 3 minutes, until golden brown.
Continue with other burgers, adding oil as needed.
Serve on a bun with arugula, sliced tomato, red onion jam and any condiments you like.
In a medium pan, over medium heat melt butter.
Add sliced onions and salt and cook, stirring occasionally, until softened and just starting to brown, 10-15 minutes.
Add red wine vinegar, maple syrup and water and simmer onions, uncovered, over low heat until completely softened, about 15 minutes.
Haloumi Burgers with Red Onion Jam Recipe was last modified: November 10, 2014 by