International hamburger day

Because why not?

28 May 2017

To celebrate International Hamburger Day (yes, it’s a real thing), we’ve got a slightly different recipe for all the vegetarian fans out there to share courtesy of Chef Jason Ford (TAFE Queensland, Kingaroy). It’s a recipe for Pumpkin and Haloumi Sliders with Pesto Mayonnaise – yum!

Pumpkin and Haloumi Sliders with Pesto Mayonnaise

Serves 4


  • 325g butternut pumpkin, chopped and roasted
  • 30ml extra virgin olive oil
  • 200g canned chickpeas, drained and roughly mashed
  • ½ cup bread crumbs
  • 4 sprigs flat parsley, chopped
  • 1 egg, lightly beaten
  • 120g haloumi, sliced
  • 2 garlic gloves
  • 50g peanuts, toasted
  • 50g basil, torn
  • 25g parmesan, grated
  • 75g mayonnaise
  • 4 crusty bread rolls, small
  • 40g rocket leafs
  • 1 trussed tomato, sliced


  1. Mash the roasted pumpkin to a coarse paste with chickpeas; add crumbs, parsley and egg. Shape into 4 patties. Chill for 15 minutes.
  2. In a frypan on medium heat using half the olive oil, fry the pumpkin patties until golden brown on both sides.
  3. Meanwhile – to make the pesto mayonnaise, pound the garlic, peanuts, basil and parmesan to a paste, and then stir in the mayonnaise.
  4. Place the remaining olive oil in the frypan; add the haloumi and cook, turning, for 1-2 minutes until golden on both sides.
  5. To assemble, spread the bottoms of the toasted rolls with pesto mayonnaise, then top with rocket, tomato, haloumi and pumpkin patties, and then a dollop of more mayonnaise.
  6. Secure the lids in place by inserting a skewering down the centre of the entire slider


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