The Vegetarian BBQ

The Vegetarian BBQ

Being a vegetarian in the Summer is possibly the worst time to be one. Everyone's thoughts turn to BBQ's and it seems the challenge is to source and roast the most enormous piece of meat you can find, and the vegetarian guest is more often than not an afterthought, promptly followed by a quick dash to the nearest shop to buy anything labelled Quorn or Linda McCartney! Whilst these brands have their place in the world of vegetarianism, they do get just a little boring and to be honest always turn out a bit dry and uninteresting after being nuked on the grill.

As a result, when I BBQ for myself at home I try to make things a bit more exciting and am always on the look-out for the ultimate veggie burger recipe. Whilst browsing through the July edition of Delicious magazine I finally found what I was looking for – a halloumi and potato based burger (possibly two of my favourite ingredients) - I added a little freshly chopped chilli to the mix just to spice things up a little but either way these are sure to delight any vegetarian guest this Summer.

Hash Brown Veggie Burger – makes 4

  • 200g Potatoes, grated and squeezed dry in a clean tea towel
  • 225g Halloumi, grated
  • 1 Red Chilli, finely chopped
  • 1 medium egg
  • 1x tbsp. Plain Flour
  • 4 Large Portobello Mushrooms
  • Extra Virgin Olive Oil for Drizzling
  • Salt and Pepper
  • 4 Bread Rolls, split and lightly toasted
  • Condiments as you see fit!


In a medium bowl, mix the potatoes, halloumi, flour and egg and season with salt and pepper. Form into 4 equal rounds, then brush with oil and BBQ for 10-15 minutes turning once during cooking. At the same time put the mushroom stem side up on the BBQ, drizzle with olive oil and season – these should take roughly the same time as the Veggie Burgers. To serve, lightly toast your rolls by placing cut side down on the BBQ for a moment, then spread your roll base with mayo or ketchup, top with your veggie burger, then your mushroom, a handful of leaves and the roll top and enjoy!

Perfect served with a crisp Chardonnay or a chilled Pinot Noir – I had a bottle of the delicious Akitu A2 Pinot Noir 2013 lightly chilled which perfectly complemented the flavours of this burger.