Beetroot and Halloumi Burgers
These beetroot and halloumi burgers are a colourful vegetarian main course made in the Thermomix. Sweet cooked beetroot is combined with salty halloumi, chickpeas, garlic and cumin, then mixed with fresh breadcrumbs and pan-fried until golden. Served in soft brioche buns, they deliver a juicy interior and a crisp crust without any hand chopping.
About this recipe
Beetroot and halloumi burgers Thermomix TM7 style bring bold colour and big flavour to your next meat-free burger night. These ruby-red patties pair sweet cooked beetroot with salty, squeaky halloumi, hearty tinned chickpeas and warm ground cumin, all held together with fresh breadcrumbs blitzed in seconds. Searching for easy vegetarian recipes for your all-in-one kitchen machine? This one answers the call for a quick weeknight dinner that still feels special, served in toasted brioche buns with fresh parsley running through the mix. The TM7 handles every step: the bread is chopped into fine crumbs, the garlic and parsley are minced without a knife in sight, the halloumi is grated evenly, and the whole mixture is blended to a consistent texture before gentle steaming keeps the burgers succulent. A final sear in a hot pan gives each patty a golden crust, making these burgers as beautiful on the plate as they are satisfying to eat.
Preparation tips
- Squeeze the grated beetroot gently in a clean tea towel before mixing, as removing excess moisture helps the patties hold their shape during steaming and pan-frying rather than turning soft in the middle.
- Chill the shaped burgers in the fridge for about half an hour before cooking; the cold firms up the halloumi and chickpea mixture so the burgers flip cleanly in the pan without breaking apart on the brioche bun.
- For a milder family version, reduce the garlic to half a clove and let everyone build their own bun with toppings like sliced tomato, rocket and a dollop of yoghurt-style sauce alongside the cumin-spiced patty.
Recipe variations
- Make it gluten-free by swapping the bread and brioche buns for gluten-free alternatives: use gluten-free bread for the breadcrumbs and serve the beetroot and halloumi patties in lettuce cups or gluten-free rolls with the same parsley and cumin flavours.
- For a seasonal winter variant, add a spoonful of grated horseradish to the chickpea mixture and top the burgers with caramelised red onion, playing beautifully against the sweet beetroot and salty halloumi.
Thermomix TM7 Benefits
- The TM7 chops the bread into fine breadcrumbs in seconds, giving the beetroot patties a binding base without stale lumps. [Multi-Function]
- Steaming in the Varoma keeps the halloumi and chickpea burgers wonderfully succulent while you toast the brioche buns. [Multi-Function]
- Precise heating control warms the pan-fried burgers gently, ensuring the halloumi melts slightly without burning the crust. [Precision Control]
- Grating the halloumi evenly in the mixing bowl saves ten minutes of manual effort and distributes saltiness through every bite. [Time Savings]
- Mixing the beetroot, chickpeas and cumin into a uniform ruby-red mixture guarantees consistent flavour and texture in every burger. [Multi-Function]
Ingredients
- bread
- tinned chickpeas
- cooked beetroot
- garlic clove
- fresh parsley
- ground cumin
- fine sea salt
- ground black pepper
- medium egg
- red peppers