Beetroot and Halloumi Cheese Burgers on Flat Bread


Beetroot and Halloumi Cheese Burgers on Flat Bread

Beetroot and Halloumi Cheese Burgers on Flat Bread
Beetroot and Halloumi Cheese Burgers on Flat Bread

"Another vegetarian dish that I fell in love with at first try, I cannot have enough of this and lately, my kiddos keep asking for these beetroot and Halloumi cheese burgers again and again. I strongly believe that kids are the best judges, so every time they ask me if a particular recipe went up on the blog, I know that’s a well worth sharing the recipe. This vegetarian beetroot and Halloumi cheese version burger is a delicious quick to make dish."

NotesThis recipe will serve 8 as a side dish and 4 as a main. I did not add any salt to this as the burgers will have sufficient salt from the salty cheese. Of course, add more if you like but for my taste this was sufficient. You may use broccoli and cauliflower florets as well. These burgers can also be baked on parchment paper for about 20-25 minutes in a preheated oven at 190°C. Instead of pitta bread I have also made those with this gorgeous home-made flatbread which you will need to make a little thinner and bend while warm to get the same results. Absolutely divine with a warm naan bread too.

Serves8 People

Preparation Time10 min

Cooking Time20 min


  • 2 eggs large
  • 3 small beets (baked)
  • 1 courgette
  • 350 g Halloumi cheese
  • 1/2 cauliflower head (leaves including)
  • 1 broccoli stalk
  • 1 med leek
  • 1 tbsp mixed sesame seeds
  • 1 pinch of Freshly ground Pepper
  • 1 small pinch of Cayenne pepper


  1. In a food processor use the grating blade and grate the pre-cooked beets, the courgette and the halloumi cheese.

  2. Place all in a big bowl.

  3. Remove the grater blade and place the cutting/chopping blade.

  4. Place the roughly chopped leek and the broccoli and cauliflower stalks also roughly chopped into big chunks.

  5. Activate the food processor and chop until the become rice size bits.

  6. Add to the grated veg and cheese and mix.

  7. Take another bowl out and place aside.

  8. Take a handful of the mix at one time and squeeze (over a deep plate) the extra juice out of it. Place all the squeezed mix into the spare bowl.

  9. Sprinkle the Cheyenne pepper a generous pinch of freshly ground pepper, sesame seeds, nutmeg (if you decided to put in) and the eggs. Mix until well incorporated.

  10. Place a non stick pan with a little bit of oil on medium heat and allow it to get a little hot before you add the burgers.

  11. You may prepare all the burgers ahead and place them on a chopping board ready to be cooked.

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