Put these veggie burgers on the menu for your next barbeque…

Serves: 4

Preparation time: 20 minutes

Cooking time: 20 minutes

You’ll need:

400g echalion shallots, peeled and halved

250g pack halloumi, sliced into 8

1 large or 2 small sweet potatoes, thinly sliced 

1 red chilli, deseeded and chopped

Handful fresh mint leaves, chopped

Zest 1 lime, grated

Juice ½ lime

Olive oil to drizzle

1 large ripe avocado, skinned de-stoned and chopped

2 tbsp double cream

1 tsp red wine vinegar

Small handful fresh coriander, chopped

A squeeze of lime

Salt and pepper

4 burger buns

A little gem, leaves separated 

Tomato chilli jam 

What to do:

1. Put the shallots, halloumi and sweet potato in a mixing bowl with the chilli, mint, lime zest and juice and tablespoon of olive oil. 

2. Mash the avocado with the cream, vinegar, coriander and lime and season.

3. Heat a barbecue or griddle pan, then cook the sweet potato and shallots for 5 minutes on each side or until charred and tender. Cook the halloumi for 1 minute on each side or until charred.

4. Halve and toast the burger buns. 

5. Spread the mashed avocado onto the toasted bun bases, add a couple of little gem leaves then top with the shallots, halloumi and sweet potato. Pop the top of the bun on and serve with tomato chilli jam. 

Credits: ukshallot.com