- 4 tbs olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1 pinch red chilli flakes
- 700g (3 cups) canned chickpeas, drained
- 100g (1/2 cup) halloumi, diced
- 50g (1 cup) fresh breadcrumbs
- 1 large egg, beaten
- 2 tbs cornflour, plus extra for dusting
- Salt and black pepper
- 4 sesame seed burger buns, split
- 1 large handful baby spinach, washed
- 1 large tomato, cut into four thin slices
- 4 wooden skewers
- 250g (1 cup) Greek yoghurt
- 3 tbs hot water
- 1/2 continental cucumber, seeded, grated
- 2 tbs mint leaves, finely chopped
Heat half the olive oil in a large frying pan set over a medium heat until hot. Add the onion, garlic, dried herbs, chilli flakes and a pinch of salt, cooking for about 5-6 minutes or until softened.
Stir in the chickpeas and cook for a further 2-3 minutes before tipping into a mixing bowl.
Add the halloumi, breadcrumbs, egg and cornflour, mashing well until thoroughly combined. Divide and shape mixture into four patties. Chill on a lined baking tray in the fridge for 30 minutes.
After chilling, dust the patties in a little extra cornflour, shaking off the excess. Heat the remaining olive oil in a large frying pan set over a moderate heat until hot. Add the patties to the pan and gently fry for 4-5 minutes on both sides or until golden-brown on the outside. Remove from the pan and set aside to cool, covered loosely with aluminium foil.
To make the tzatziki sauce, thoroughly stir together all the ingredients for the sauce in a mixing bowl. Season to taste with salt and pepper and set aside until needed.
To assemble the burgers, preheat the grill to hot. Toast the buns under the grill until lightly charred. Remove from the grill and top the bottom halves with spinach leaves, tomato slices, and some tzatziki sauce.
Sit the patties on top and then skewer the burger bun tops through the patties to complete. Serve immediately.