Halloumi And Courgette Burgers With Lime And Yoghurt Sauce Recipes

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.

MEXICAN BEAN BURGERS WITH LIME YOGURT & SALSA

Mexican bean burgers with lime yogurt & salsa image

These veggie burgers are a doddle to make and the toppings make them wonderfully moist - cook from frozen to save time

Provided by Good Food team

Categories Dinner, Lunch, Main course, Snack, Supper

Time 20m

Yield Makes 6 burgers

Number Of Ingredients 9

Ingredients

2 x 400g/14oz cans kidney beans, rinsed and drained
100g breadcrumb
2 tsp mild chilli powder
small bunch coriander, stalks and leaves chopped
1 egg
200g tub fresh salsa
150ml low-fat natural yogurt
juice ½ lime
6 wholemeal burger buns, sliced avocado, sliced red onion and salad leaves, to serve

Steps:

Heat grill to high. Tip the beans into a large bowl, then roughly crush with a potato masher. Add the breadcrumbs, chilli powder, coriander stalks and ½ the leaves, egg and 2 tbsp salsa, season to taste, then mix together well with a fork.
Divide the mixture into 6, then wet your hands and shape into burgers. The burgers can now be frozen. Place on a non-stick baking tray, then grill for 4-5 mins on each side until golden and crisp. To cook from frozen, bake at 200C/fan 180C/gas 6 for 20-30 mins until hot through.
While the burgers are cooking, mix the remaining coriander leaves with the yogurt, lime juice and a good grind of black pepper. Split the buns in half and spread the bases with some of the yogurt. Top each with leaves, avocado, onion, a burger, another dollop of the lime yogurt and some salsa, then serve.

Nutrition Facts : Calories 195 calories, Fat 3 grams fat, Carbohydrate 33 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 1.38 milligram of sodium

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