The Zelda burger from Melbourne and Sydney burger emporium 8bit features a delicious chickpea and quinoa patty, grilled halloumi, avocado, and 8bit's special sauce. Here's how to make it!


  • 4 x sesame seeded brioche or milk buns

  • Soft butter for brushing buns

  • 4 x chickpea, corn, and quinoa patties, see recipe

  • 4 x slices hi-melt American cheese

  • 4 x medium green oak lettuce leaves, washed

  • 4 x 35g slices of halloumi

  • 4 x tablespoon of 8bit style mayonnaise, see recipe

  • 1 x avocado cut into quarters and sliced

  • 4 x tablespoons of beetroot relish, see recipe

  • Vegetable oil, a small amount for cooking


  • 3kg Raw Beetroot, medium size

  • 100g Brown sugar

  • 10g Salt

  • 10ml White wine vinegar


  • 250g Mixed quinoa, soaked

  • 200g corn kernels, frozen

  • 750g cooked chickpeas, canned and drained

  • 1/2 red onion, fine diced

  • 1/2 bunch flat leaf parsley, chopped

  • 10g salt

  • 250g chickpea flour

  • 10g ground cumin

  • 10g ground coriander

  • 5g cayenne powder


  • 3 x egg yolks

  • 25g white wine vinegar

  • 30g french dijon mustard

  • 250g vegetable oil

  • 1 x tablespoon tomato ketchup

  • 1 x tablespoon French's American Mustard

  • 1 x teaspoon Worcestershire sauce



  • 1.

    Cook beetroot in a tray, with a small bed of salt, in the oven, at 175°C, covered with aluminium foil, for approx. 3 to 4 hours, depending on the size of the beetroot. The beetroot needs to be cooked through.

  • 2.

    Cool the beetroot, & peel & cut into smaller pieces, & roughly blitz in the food processor.

  • 3.

    In a medium-sized pot, drizzle a splash of vegetable oil, & add brown sugar, let it melt down, add blitzed beetroot, add salt, add the splash of white wine vinegar, cook out for approx. 10 minutes, till it comes together, & a little bit sticky. Cool to serve.

  • 4.

    This recipe will make more than you need but will last well, in the fridge in a well-sealed container. It is great used as a dip also!


  • 1.

    Place egg yolks, white wine vinegar, and Dijon mustard in a bowl. Whisk to combine.

  • 2.

    Slowly drizzle the oil into the bowl, whisking vigorously, so the oil emulsifies within the egg mixture. This recipe could also be done in a food processor.

  • 3.

    When thick, add salt, tomato ketchup, American mustard, Worcestershire sauce, & fold in gently till completely mixed through.


  • 1.

    Cook mixed quinoa in boiling water for 12 minutes, strain & cool, under cold water. Squeeze out any excess liquid.

  • 2.

    Blitz corn & chickpeas roughly in a food processor.

  • 3.

    Then place everything in a large bowl, & add red onion, parsley, & spices. Mix thoroughly.

  • 4.

    Add chickpea flour, mix till combined. form mixture into 110g balls, then press the ball between to pieces of greaseproof paper & press the ball into a patty, about 1/2cm thick, & the same diameter as the bun.

  • 5.

    This recipe makes more than 4, but the mixture freezes well, & can be used another time!


  • 1.

    Heat a medium or large pan on the stove on a low to medium heat. Take the sesame seed buns and slice in half. Brush butter on the inside of the bun. Place the bun halves butter side down in the pan and toast until lightly golden brown. Remove.

  • 2.

    Using the same pan, turn up the heat to medium-high. Add a 1 tablespoon of vegetable oil & place 2 x Zelda patties in the pan and 2 x pieces of halloumi, cook until seared. Once seared, flip the patty & halloumi, and add your sliced cheese to the patty, & also the halloumi on top of the cheese slice. Wait till sliced cheese melts slightly, & remove.

  • 3.

    Repeat the process with the leftover patties. Or if you have a BBQ flat grill, cook all at once. Set aside for assembly.

  • 4.

    Spoon a blob of 8bit style mayonnaise across the bottom half of the bun. Add the oak lettuce, then the cooked Zelda patty with its melted cheese slice & the grilled halloumi, add a spoon of beetroot relish, & fan the sliced quarter avocado across the beetroot relish, and finally add the top of the bun. Ready to eat!

Nutritional information

Nutritional analysis per serving (30 servings)

  • Energy 373kj
  • Fat Total 20g
  • Saturated Fat 4g
  • Protein 9g
  • Carbohydrate 39g
  • Sugar 14g
  • Sodium 493mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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