What are the main ingredients in Vegetarian Greek Halloumi Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional), Sugar/Sweetener/Honey

What is the nutritional information of Vegetarian Greek Halloumi Burger?

Calories: 967, Carbs: 92 grams, Fat: grams, Protein: 47.1 grams, Sugar: 14.1 grams, Salt: 1131 grams

How do I prepare Vegetarian Greek Halloumi Burger?

CARAMELISATION STATION: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover. GREEK FEAST: Smear the tzatziki on the bottom half of the bun. Layer with the remaining green leaves, the marinated tomatoes, the halloumi patty, and the caramelised onions. Close it all up with the remaining bun half. Pile the crispy fries and the nutty salad on the side, with the remaining tzatziki for dipping. Serve with any remaining fillings on the side. Scrumptious! BUTTERED BUNS: Spread butter or oil over the cut-side of the halved buns. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. TOAST & MARINATE: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, add the tomato rounds, the oregano, the grated garlic (to taste), and a drizzle of olive oil. Toss and let sit until serving. ALMOST THERE...: Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi patties until crispy and golden, 1-2 minutes per side. Drain on paper towel. In a salad bowl, add the vinegar, a drizzle of oil, and 2 tsp of sweetener. Add ½ of the rinsed green leaves, the toasted almonds, toss together and set aside. CRISPY FRIES: Preheat the oven to 200°C. Rinse the potato fries in cold water and pat dry with paper towel. Spread out on a roasting tray. Coat generously in oil and season. Roast in the hot oven until cooked through and crisping up, 25-30 minutes (shifting halfway).

What should be prepared from my kitchen to make Vegetarian Greek Halloumi Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional), Sugar/Sweetener/Honey

Vegetarian Greek Halloumi Burger

Name: Vegetarian Greek Halloumi Burger
Prep time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter (optional); Sugar/Sweetener/Honey

Cool and refreshing tzatziki combines wonderfully with the hot, crisp halloumi patty. Green leaves, tomato & caramelised onions are the ideal companions for these Greek-style burgers, sided with crispy chips.

Vegetarian Greek Halloumi Burger

with tzatziki & almonds

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Almonds
Dried Oregano
Garlic Clove
Garlic Cloves
Green Leaves
Halloumi Patties
Halloumi Patty
Potato
Red Onion
Red Onions
Red Wine Vinegar
Schoon Burger Bun
Schoon Burger Buns
Tomato
Tomatoes
Tzatziki

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter (optional)
Sugar/Sweetener/Honey

Photo of Vegetarian Greek Halloumi Burger

Serves 1

CRISPY FRIES
Preheat the oven to 200°C. Rinse the potato fries in cold water and pat dry with paper towel. Spread out on a roasting tray. Coat generously in oil and season. Roast in the hot oven until cooked through and crisping up, 25-30 minutes (shifting halfway).
TOAST & MARINATE
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, add the tomato rounds, the oregano, the grated garlic (to taste), and a drizzle of olive oil. Toss and let sit until serving.
CARAMELISATION STATION
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
BUTTERED BUNS
Spread butter or oil over the cut-side of the halved bun. Place a pan over medium heat. When hot, toast the bun, cut-side down, until golden, 1-2 minutes.
ALMOST THERE...
Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi patty until crispy and golden, 1-2 minutes per side. Drain on paper towel. In a salad bowl, add the vinegar, a drizzle of oil, and 1 tsp of sweetener. Add ½ of the rinsed green leaves, the toasted almonds, toss together and set aside.
GREEK FEAST
Smear the tzatziki on the bottom half of the bun. Layer with the remaining green leaves, the marinated tomatoes, the halloumi patty, and the caramelised onions. Close it all up with the remaining bun half. Pile the crispy fries and the nutty salad on the side, with the remaining tzatziki for dipping. Serve with any remaining fillings on the side. Scrumptious!

Potato - 200g
Almonds - 10g
Tomato - 1
Dried Oregano - 5ml
Garlic Clove - 1
Red Onion - 1
Schoon Burger Bun - 1
Halloumi Patty - 1
Green Leaves - 20g
Red Wine Vinegar - 10ml
Tzatziki - 40ml

Download the Recipe

Serves 2

CRISPY FRIES
Preheat the oven to 200°C. Rinse the potato fries in cold water and pat dry with paper towel. Spread out on a roasting tray. Coat generously in oil and season. Roast in the hot oven until cooked through and crisping up, 25-30 minutes (shifting halfway).
TOAST & MARINATE
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, add the tomato rounds, the oregano, the grated garlic (to taste), and a drizzle of olive oil. Toss and let sit until serving.
CARAMELISATION STATION
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
BUTTERED BUNS
Spread butter or oil over the cut-side of the halved buns. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
ALMOST THERE...
Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi patties until crispy and golden, 1-2 minutes per side. Drain on paper towel. In a salad bowl, add the vinegar, a drizzle of oil, and 2 tsp of sweetener. Add ½ of the rinsed green leaves, the toasted almonds, toss together and set aside.
GREEK FEAST
Smear the tzatziki on the bottom half of the bun. Layer with the remaining green leaves, the marinated tomatoes, the halloumi patty, and the caramelised onions. Close it all up with the remaining bun half. Pile the crispy fries and the nutty salad on the side, with the remaining tzatziki for dipping. Serve with any remaining fillings on the side. Scrumptious!

Potato - 400g
Almonds - 20g
Tomato - 1
Dried Oregano - 10ml
Garlic Clove - 1
Red Onion - 1
Schoon Burger Buns - 2
Halloumi Patties - 2
Green Leaves - 40g
Red Wine Vinegar - 20ml
Tzatziki - 80ml

Download the Recipe

Serves 3

CRISPY FRIES
Preheat the oven to 200°C. Rinse the potato fries in cold water and pat dry with paper towel. Spread out on a roasting tray. Coat generously in oil and season. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway).
TOAST & MARINATE
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, add the tomato rounds, the oregano, the grated garlic (to taste), and a drizzle of olive oil. Toss and let sit until serving.
CARAMELISATION STATION
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
BUTTERED BUNS
Spread butter or oil over the cut-side of the halved buns. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
ALMOST THERE...
Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi patties until crispy and golden, 1-2 minutes per side. Drain on paper towel. In a salad bowl, add the vinegar, a drizzle of oil, and 3 tsp of sweetener. Add ½ of the rinsed green leaves, the toasted almonds, toss together and set aside.
GREEK FEAST
Smear the tzatziki on the bottom half of the bun. Layer with the remaining green leaves, the marinated tomatoes, the halloumi patty, and the caramelised onions. Close it all up with the remaining bun half. Pile the crispy fries and the nutty salad on the side, with the remaining tzatziki for dipping. Serve with any remaining fillings on the side. Scrumptious!

Potato - 600g
Almonds - 30g
Tomatoes - 2
Dried Oregano - 15ml
Garlic Cloves - 2
Red Onions - 2
Schoon Burger Buns - 3
Halloumi Patties - 3
Green Leaves - 60g
Red Wine Vinegar - 30ml
Tzatziki - 125ml

Download the Recipe

Serves 4

CRISPY FRIES
Preheat the oven to 200°C. Rinse the potato fries in cold water and pat dry with paper towel. Spread out on a roasting tray. Coat generously in oil and season. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway).
TOAST & MARINATE
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. In a bowl, add the tomato rounds, the oregano, the grated garlic (to taste), and a drizzle of olive oil. Toss and let sit until serving.
CARAMELISATION STATION
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
BUTTERED BUNS
Spread butter or oil over the cut-side of the halved buns. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes.
ALMOST THERE...
Return the pan to medium heat with a drizzle of oil. When hot, fry the halloumi patties until crispy and golden, 1-2 minutes per side. Drain on paper towel. In a salad bowl, add the vinegar, a drizzle of oil, and 4 tsp of sweetener. Add ½ of the rinsed green leaves, the toasted almonds, toss together and set aside.
GREEK FEAST
Smear the tzatziki on the bottom half of the bun. Layer with the remaining green leaves, the marinated tomatoes, the halloumi patty, and the caramelised onions. Close it all up with the remaining bun half. Pile the crispy fries and the nutty salad on the side, with the remaining tzatziki for dipping. Serve with any remaining fillings on the side. Scrumptious!