Halloumi Burgers with a Ginger and Chilli Dressing

Allergy Information: Gluten Free, Wheat Free, Vegetarian

Ingredients

• FOR THE BURGERS:
• 2 carrots, peeled and grated
• 2 courgettes, grated
• 250g halloumi cheese, grated
• 4 spring onions, trimmed and finely chopped
• 1 tbsp. red chilli flakes
• 3 eggs, lightly beaten
• 4 tbsp. gluten free breadcrumbs
• 1 tbsp. Lucy Bee Coconut Oil
• A pinch of Himalayan Salt and Whole Black Peppercorns, ground, to season
• FOR THE DRESSING:
• 1 tbsp. coconut aminos or tamari
• 1 tbsp. sesame oil
• 2 tbsp. rice wine vinegar
• 1 green/red chilli, deseeded and finely chopped
• 2cm piece of fresh root ginger, peeled and finely diced
• Handful of coriander, to serve

Method

1. Put the carrots and courgettes into a clean tea towel and squeeze out all of the excess water.
2. In a large mixing bowl add the carrot, courgette, halloumi, spring onions, red chilli flakes, eggs and breadcrumbs. Season to taste and stir well so all ingredients are combined.
3. Make into 6-8 burgers and leave in the fridge for 30 minutes, to firm up.
4. I always make the dressing at this point. Simply add all ingredients to a jug and mix / shake together.
5. Fry the burgers in a frying pan, using Lucy Bee Coconut Oil. Fry each side for 5 minutes or until hot all the way through and crispy on the outsides.
6. Serve with a salad or fried egg and drizzle over with the dressing.

Enjoy!