A vibrant vegetarian burger layered with crispy haloumi, caramelised roast veg, and a herby yoghurt sauce.

Serves: 4
Preparation time: 20 minutes
Cooking time: 30 minutes
Difficulty: Easy

Ingredients

Roast Vegetables

Olive oil
2 red onions, cut into thin wedges
3 large courgettes, sliced into medium rounds
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 aubergine, cut into medium cubes
100 g baby tomatoes
2 sprigs rosemary
3 sprigs thyme
2 Tbsp (30 ml) butter
100 g feta cheese, finely crumbled
2 tsp (10 ml) parsley, finely chopped

Lemon Yoghurt Sauce

½ C (125 ml) yoghurt
½ C (125 ml) sour cream
¼ C (60 ml) mayonnaise
1 lemon, zested and juiced
1 tsp (5 ml) fresh mint, finely chopped
1 tsp (5 ml) fresh dill, finely chopped
1 small clove garlic, finely grated
Salt and pepper, to taste

Burgers
4–8 haloumi patties (for single or double burgers)
4 whole wheat burger buns (or buns of choice)
4 Tbsp (60 ml) butter

To Serve
¼ C (60 ml) basil pesto
Fresh rocket
Fresh basil leaves, washed
Kettle crisps (optional)

Method

Roast Vegetables

Preheat the oven to 200 °C. Arrange the onions, courgettes, peppers, aubergine, tomatoes, rosemary and thyme in a large roasting tray. Drizzle with olive oil, season well and toss to coat. Roast for 20–30 minutes until tender and lightly caramelised. Remove from the oven and toss through the butter, parsley and feta.

Lemon Yoghurt Sauce

Combine the yoghurt, sour cream, mayonnaise, lemon zest and juice, mint, dill and garlic in a bowl. Season to taste and mix until smooth.

Burgers

Pat the haloumi patties dry before frying. Heat a frying pan over medium-high heat with a drizzle of olive oil. Cook the haloumi patties for 2–3 minutes per side until golden. Slice the buns and butter each side, then toast in the same pan until golden.

To Serve

Spread lemon yoghurt sauce over the base of each bun followed by a haloumi patty, and a generous spoonful of roast vegetables. If adding a second patty, place on top of the veggies and add another spoonful of veggies on top. Finish with a drizzle of yoghurt dressing, followed by a drizzle of pesto. Garnish with a sprig of fresh basil, if using, then close the burgers. Serve with kettle crisps.