Halloumi Chicken Burger
Grated halloumi through the mince does the seasoning and the melting all at once. Vietnamese habits, Greek flavours, on a crusty roll.
Serves: 4
Prep time: 15 minutes
Cook time: 10 minutes
INGREDIENTS
For the patties
500g chicken mince
1 cup grated halloumi
1 teaspoon sea salt
1 tablespoon dried oregano
zest of 1 lemon
2 tablespoons rustic homemade breadcrumbs
2 tablespoons toum
For the minty blitzed yoghurt
1/2 cup Greek yoghurt
12 mint leaves
1 cup Greek yoghurt, extra
To serve
4 fresh crusty rolls
picked dill, mint and oregano
lettuce
sliced cucumber
sliced tomato
chilli (optional)
METHOD
Combine all the patty ingredients and shape into 4 even patties.
Over medium heat, pan fry in a non stick pan until golden, or grill on a flat grill.
For the minty yoghurt, blend the 1/2 cup of yoghurt with the mint leaves until smooth, then combine with the extra yoghurt and season well.
Serve the patties on the crusty rolls with the herbs, lettuce, cucumber, tomato, minty yoghurt and chilli if you want it.
HINTS
Halloumi is already salty, so taste before you add more salt to the mix.
Chicken mince patties are soft. Chill them for 10 minutes before they hit the pan if they are not holding their shape.
Blitzing only half the yoghurt with the mint keeps the sauce green and fresh rather than thin and grey.
NUTRITION (per recipe total, serves 4 - guide only):
Energy: approximately 10650kJ (2540 calories)
Protein: 165g
Fat: 110g
Saturated fat: 40g
Carbohydrates: 200g
Sugars: 25g
Fibre: 12g
Sodium: 4000mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.