Quinoa and Halloumi Burgers Recipe

Serves

Ingredients

55g/2oz red quinoa
400g/14oz can borlotti beans, drained and rinsed
1 small onion, grated
2 garlic cloves, finely chopped
2tsp dried thyme
175g/6oz halloumi, patted dry and grated
1 egg, lightly beaten
flour, for dusting
Blackened Corn Salsa (see below), optional
sunflower oil, for frying

To serve:

4 soft seedy buns, preferably wholegrain, split in half
2tbsp mayonnaise
4 crisp lettuce leaves
2 tomatoes, sliced

Method

1. Put the quinoa in a saucepan, cover with water and bring to the boil. Cover with a lid and simmer over a medium-low heat for 15-18 minutes until tender, then drain well.

2. Put the borlotti beans in a mixing bowl and roughly mash using a potato masher. Add the onion, garlic, thyme, halloumi and egg, then stir until combined.

3. Coat a plate and your hands with flour. Shape the bean mixture into 4 burgers and dust each one with flour. Place the burgers on a plate and chill for 20 minutes to firm up.

4. Meanwhile, to make the corn salsa heat a griddle pan over a high heat. Brush 2 corn cobs all over with olive oil, then griddle for 10 minutes, turning them every so often, or until the kernels soften and blacken in places.

5. Slice the kernels off the cobs into a bowl and stir in 2 chopped deseeded tomatoes, 1 diced small red pepper, 3 finely chopped scallions, 1 handful of chopped coriander/cilantro leaves, 1tbsp chopped jalapeno chillies (optional). Add a good slug of olive oil and stir well until combined.

6. Pour enough oil to generously cover the base of a large frying pan and heat over a medium heat. Add the burgers and fry for 6-8 minutes, turning once, until golden and crisp.

7. To assemble the burgers, lightly toast the buns. Spread the mayonnaise over one side of each bun and top with the lettuce, burgers, tomatoes and a good spoonful of the corn salsa. Top with the bun lid and serve.

Recipe from Vegetarian Food for Healthy Kids by Nicola Graimes © Nicola Graimes 2016 published by Nourish Books, London, photography by Tony Briscoe

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