So this is new.
The idea of wanting to do a food blog has been in my head for months, if not more than a year. Back in June I began taking photos of my food to 'see what they would look like'. Satisfied with the result, I opened my computer and began designing what you are now looking at - Desired Cooking. It's been an interesting past few months with my recent trip to North America for a few weeks, so coding had to be put on hold. I'm pleased now to announce that Desired Cooking is officially launched. Confused as to what Desired Cooking is? Take a look here.
Winter has been looming here in New Zealand, and with that means cravings for winter food and vegetables. I'm happy to say that I live with three awesome flat mates who all appreciate healthy and delicious cooking - even if it it takes a little bit of time to prepare. Pumpkin is always a favourite in our house and is sadly an ingredient that only seems to get credit in a pumpkin soup. There is so much more potential for this beautifully bright vegetable than just a soup however! Who would have thought pumpkin in a burger? I'll admit, it's not an ingredient that came to my mind when I was thinking about making burgers but it's nice to know that you can enjoy a vegetarian meal every now and then.
Topped with halloumi means this burger is a winner and guaranteed to be quickly consumed. My tummy is always left feeling warm and fuzzy after a meal with halloumi in it. It's a blessing that this exquisite cheese has a high melting point as it allows us to enjoy the pleasure of eating grilled cheese straight from the grill. If you're not a cheese fan then you can always substitute this for something else like tofu.
Burgers are always a favourite so go figures that these burgers got eaten pretty quickly as well as thoroughly enjoyed as lunch the following day. If you do end up cooking this burger please share it with me! I would love to see the awesome creations you come up with. You can either tag your photo using #desiredcooking or tweet it to me on twitter.
Look out for the download button at the bottom of this post to get the recipe as a PDF.
1.5 kg pumpkin
400g halloumi cheese
400g canned chickpeas
2 cups of breadcrumbs
200g of greek yoghurt (I mixed the yoghurt in with some pesto)
10 hamburger buns
Preheat the oven to 200 degrees.
Peel and chop pumpkin. Keep in mind that the smaller your chunks of pumpkin, the faster they will cook. Place in a baking dish. I drizzle mine with a bit of olive oil and rosemary before roasting them for 30-40 minutes or until golden.
While the pumpkin is roasting you can prep all your additional ingredients. Wash and lightly break apart the lettuce. Slice the tomato and cheese to a width of your desire. Cut the buns in half and lay on a baking tray, ready for toasting.
Once the pumpkin is done, transfer to a bowl and add chickpeas, bread crumbs, parsley and egg. Mash until you get a thick paste.
Heat up a dollop of olive oil on the fry pan and wait until sizzling. Using a tablespoon, scoop out pumpkin mixture and place in the fry pan. It doesn’t have to be a perfect pattie shape, but just enough mixture that it’s nice and thick. Fry for 8-12 minutes or until golden on both sides. Keep warm.
Once all patties have been made, set aside. Add Halloumi slices to the pan and sizzle for 3-5 minutes until golden on each side.
Switch your oven to grill and place hamburger buns in the oven for 2-4 minutes. It shouldn’t take too long. Keep an eye on it as you don’t want the buns to burn. You want them in just long enough so that they are golden and crisp.
To assemble, spread pesto or yoghurt onto both sides of the bun. Place lettuce, tomato, pumpkin pattie and then halloumi on top.
This recipe was inspired by taste.com.au.
I’m Femke. A 20 something year old graphic designer, yoga-lover and food enthusiast. Welcome to my blog - a place for delicious food and inspiration.
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