Halloumi And Courgette Burgers With Lime And Yoghurt Sauce Recipes

SHREDDED-VEGETABLE BURGERS WITH LIME-YOGURT SAUCE

Shredded-Vegetable Burgers with Lime-Yogurt Sauce image

Thin grilled naan creates atastypocket for a veggie burgerwith an Indian twist.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Yield Makes 6

Number Of Ingredients 18

Ingredients

1/2 cup plain whole milk yogurt
2 teaspoons fresh lime juice
Coarse salt
1/4 cup vegetable oil, plus more for brushing
1 medium onion, finely chopped
5 garlic cloves, minced
3/4 teaspoon freshly ground pepper
3/4 teaspoon curry powder
1 tablespoon plus 1 teaspoon grated peeled fresh ginger
1 large carrot, peeled and finely shredded in a food processor (3/4 cup)
2 small golden beets, peeled and finely shredded in a food processor (3/4 cup)
1 small zucchini, finely shredded in a food processor and squeezed between paper towels to remove excess liquid (3/4 cup)
1 1/2 cups cooked long-grain brown rice
1 can (15 ounces) chickpeas, drained and rinsed
1 1/2 cups fine fresh breadcrumbs
6 pieces flatbread, such as naan
Sliced tomatoes, for serving
Fresh flat-leaf parsley sprigs, for garnish

Steps:

Stir together yogurt, lime juice, and a pinch of salt in a small bowl. Refrigerate sauce, covered, until ready to use.
Heat oil in a medium skillet over medium heat. Add onion, garlic, 1 1/2 teaspoons salt, and the pepper. Cook, stirring, until onion is translucent, about 5 minutes. Stir in curry powder and ginger; cook 3 seconds more. Add carrot, beets, and zucchini; cook, stirring often, until vegetables are just tender, about 2 minutes. Let cool 10 minutes.
Pulse rice, chickpeas, and half of the vegetable mixture in a food processor until it forms a coarse paste. Transfer to a medium bowl. Stir in remaining vegetable mixture and the breadcrumbs. Season with salt and pepper.
Shape into 6 oval patties (about 4 inches long). Refrigerate, covered, until cold, about 30 minutes (or up to 3 hours).
Preheat grill to medium (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds). Brush grill and burgers with oil. Grill burgers, flipping once, until charred and heated through, 3 to 4 minutes per side.
Grill bread, flipping once, until softened and lightly charred. Serve burgers on bread; top with tomato and reserved yogurt sauce. Garnish with parsley.

COURGETTE & HALLOUMI SKEWERS

Courgette & halloumi skewers image

Marinade cheese with mint, lemon and olive oil, thread onto kebab skewers with veg and chargrill

Provided by Good Food team

Categories Main course

Time 18m

Number Of Ingredients 6

Ingredients

½ tsp chilli powder
small handful mint , chopped
zest and juice 1 lemon
2 tbsp extra-virgin olive oil
2 courgettes , cut into 1cm rounds
225g pack halloumi cheese , cubed

Steps:

Mix the chilli, half the mint, lemon zest and juice, oil, courgettes and halloumi. Leave to marinate for 30 mins. Soak 8 wooden skewers for 20 mins.
Thread the courgettes and halloumi onto the skewers. Cook on the BBQ, or under a grill, for 7-8 mins, turning halfway through and basting with the remaining marinade. Scatter over remaining mint.

Nutrition Facts : Calories 250 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 1.7 milligram of sodium

HALLOUMI AND COURGETTE BURGERS, WITH LIME AND YOGHURT SAUCE.

Halloumi and courgette burgers, with lime and yoghurt sauce. image

A simple, tasty dish that can be whipped up in minutes. My teenage daughter wouldn't eat either halloumi or courgettes before trying these, but now she makes her own.

Provided by biskitbri

Time 18m

Yield Makes 8 burgers

Number Of Ingredients 20

Ingredients

600g courgettes, coarsely grated
150g Halloumi cheese, coarsely grated
1 egg
small bunch of coriander, chopped
small bunch of mint, chopped
Olive oil for frying
Sliced, toasted bread of your choice. I use ciabatta.
600g courgettes, coarsely grated
150g Halloumi cheese, coarsely grated
1 egg
small bunch of coriander, chopped
small bunch of mint, chopped
Olive oil for frying
Sliced, toasted bread of your choice. I use ciabatta.
1 dl Turkish yoghurt
1/2 lime, zest and juice
Pinch of salt
Pinch of sugar
Freshly ground black pepper
Rucola leaves, cleaned

Steps:

Mix together the Turkish yoghurt, lime juice and zest. Season with salt, sugar and freshly ground black pepper. Set aside.
Squeeze as much of the moisture as you can out of the coarsely grated courgettes. You can just use your hands for this, but I prefer to use a clean tea towel. Fold the towel around the courgette to form a ball and squeeze to remove as much moisture as possible.
Mix the courgettes, halloumi, egg, mint, and coriander together in a bowl.
Shape the mix into burgers. There should be approx 8.
Heat the oil in a frying pan, and fry the burgers on a medium heat until they are browned on each side (approx 4 mins on each side).
Serve with sliced, toasted bread of your choice, the lime and yoghurt sauce, and rucola leaves.

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