MAKES 12 | PREPARATION TIME: 15 MINUTES | COOKING TIME: 20-25 MINUTES (OVEN BAKED) OR 10 MINUTES (FRIED)
This was an experiment that paid off. I use a basic keftedes recipe, but instead of making balls, I flatten them into burger shapes. These can be cooked in the oven or fried; they do taste best when fried, but oven baked is almost as good, healthier, and less messy.
250g Cyprus Village halloumi, grated
1 medium potato, peeled and grated
15g fresh parsley, finely chopped
Handful of dried mint
1 slice of bread METHOD Put the grated halloumi and potato into a bowl. Add the egg, parsley and pepper then rub the mint between the palms of your hands to crush it into the bowl. Add the bread; I always blitz it into breadcrumbs in the food processor because I use homemade bread, which is harder, but if you’re using shop-bought sliced bread, you can just throw it in.
If you are baking the burgers, preheat the oven to 220°c/200°c fan/Gas Mark 8. Now use your hands to mix and squidge everything together. You should be able to form a ball that stays together. If it’s too wet, add a little more bread; if it’s too dry, add a little olive oil. Make up the burgers using your hands, rolling into a ball first then flattening into a burger shape.
Place the burgers on a baking tray lined with greaseproof paper. When the oven is hot, bake the burgers for about 20 to 25 minutes, turning them over halfway through the cooking time.
If you are deep frying them, it will take about 10 minutes. I use olive oil (of course) and turn them occasionally. They will be crispy on the outside but soft in the middle.
Serve either in a bun or a warmed pitta, with a salad garnish. You could also serve them with chips and a salad; there are lots of options for these delicious burgers!