Veggie Burger Sliders | Halloumi Burger with Beetroot

Beetroot and halloumi sliders with chilli jam

Name: Beetroot and halloumi sliders with chilli jam
Total time: 1 h
Yield: Serves 4
Ingredients: 400g tin chickpeas, rinsed and drained; 1 tsp ground cumin; 1-2 hot green chilli, finely chopped; 250g raw beetroot, peeled and grated (wear gloves to avoid staining your hands); chopped to make 2 tbsp parsley; 50g fresh wholemeal breadcrumbs; 1 egg; olive oil; 4 or 6 slices halloumi, each halved; a handful rocket; (brioche if you can get them) 8 or 12 small buns, split and cut side toasted; to serve chilli jam

Preparation and cooking time
- Total time1 hr
Easy
Serves 4

Ingredients

400g tin chickpeas, rinsed and drained
1 tsp ground cumin
1-2 hot green chilli, finely chopped
250g raw beetroot, peeled and grated (wear gloves to avoid staining your hands)
chopped to make 2 tbsp parsley
50g fresh wholemeal breadcrumbs
1 egg
olive oil 
4 or 6 slices halloumi, each halved
a handful rocket
(brioche if you can get them) 8 or 12 small buns, split and cut side toasted
to serve chilli jam

Method

STEP 1
Put the chickpeas in a bowl and mash them roughly, add the cumin and chilli and mash again. Add the beetroot, parsley, breadcrumbs and egg and plenty of seasoning. Mix well and form into 8 or 12 small patties.
STEP 2
Heat about 1 cm of oil in a frying pan and fry the patties on each side until they are crisp and brown. Drain on kitchen paper. Fry the halloumi briefly until it starts to brown a little. Put a few rocket leaves on the base of each bun, add a patty and a slice of halloumi followed by a spoon of chilli jam then put the lid on. A cocktail stick will hold the lot together. Serve 2 or 3 per person.