The grated pumpkin twist to the burgers adds a slight sweetness to the burgers that marries impeccably to the saltiness of the haloumi in these burgers.
Burger patties and yoghurt sauce can be made the day before and kept covered in the fridge.
To reduce the saltiness of haloumi, soak in a little milk for about 10-15 minutes before patting dry and cooking.
Burgers can also be cooked on a BBQ and haloumi on a BBQ plate if desired.
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