Best Halloumi Burgers Recipes

15-MINUTE CHICKEN & HALLOUMI BURGERS

Steps:

• Put the chicken breasts between two pieces of baking parchment and bash with a rolling pin until 1cm thick. Cut each into two even pieces.
• Heat two frying pans over a medium-high heat, heating the oil in one. Fry the chicken in the oiled pan for 3-4 mins on each side until cooked through. Season. Reduce the heat, drizzle in the chilli sauce and half the lemon juice and cook for 1-2 mins more until the sauce is reduced. Remove from the heat.
• While the chicken cooks, toast the buns in the dry frying pan for 30 secs. Transfer to a plate, then fry the halloumi in the pan (add a bit of oil if the pan is not non-stick) for 30 secs on each side until golden. Toss the cabbage with the mayo and remaining lemon juice.
• Spoon the hummus (or dip of your choice) into the toasted buns, then top with the rocket, chilli chicken, halloumi and peppers. Drizzle with a little more chilli sauce, spoon over the cabbage, season with black pepper, and top with the bun lids. Serve with any extra cabbage on the side, or a green salad.

MISO MUSHROOM & HALLOUMI BURGERS

Steps:

• For the miso butter, beat all the ingredients together in a small bowl, then set aside.
• Light the barbecue. When the coals are ashen, tip more coals into one side so you have two heat zones. Brush the mushrooms and onion with some of the miso butter, then put on the grill and cook for 10 mins, basting and turning occasionally. (When you turn the onions, use a spatula so they don't separate into rings.) When the veg is charred and has softened, move it to the edge of the cooler side of the barbecue to keep warm. Continue to baste with the butter occasionally.
• Cook the halloumi directly on the grill until browned and lightly charred. When the halloumi is done, brush the cut sides of the buns with the remaining miso butter and toast on the grill. Fill the buns with the mushrooms, onions, halloumi, tomatoes, rocket and burger sauce.

HALLOUMI AUBERGINE BURGERS WITH HARISSA RELISH

Steps:

• Add 1 tbsp of the oil to a pan and tip in the onions. Cook over a high heat for a few mins, then turn down the heat and cook until soft and golden - about 8 mins.
• Meanwhile, heat another tbsp of oil and fry the aubergine for a few mins on each side until tender. Set aside. In the remaining oil, fry the halloumi until golden.
• Tip the brown sugar, pepper and harissa into the onions. Cook for 1 min until the sugar has melted. While the relish is cooking, spread the rolls with hummus, laying halloumi and aubergine slices on top. Spoon the sticky, spicy relish over and serve.

HALLOUMI BURGERS

Steps:

• Heat a barbecue until the coals are glowing white hot. Brush each side of all the halloumi slices with olive oil and cook them on each side for 2-3 mins or until golden.
• Split the brioche buns (toast them very briefly on both sides if you like, but be careful not to burn them) and spread the bottom halves with the hummus. Add some tomato and then the halloumi, then finish with the lettuce and salsa and top with the other half of the bun.

HALLOUMI AND COURGETTE BURGERS, WITH LIME AND YOGHURT SAUCE.

Steps:

• Mix together the Turkish yoghurt, lime juice and zest. Season with salt, sugar and freshly ground black pepper. Set aside.
• Squeeze as much of the moisture as you can out of the coarsely grated courgettes. You can just use your hands for this, but I prefer to use a clean tea towel. Fold the towel around the courgette to form a ball and squeeze to remove as much moisture as possible.
• Mix the courgettes, halloumi, egg, mint, and coriander together in a bowl.
• Shape the mix into burgers. There should be approx 8.
• Heat the oil in a frying pan, and fry the burgers on a medium heat until they are browned on each side (approx 4 mins on each side).
• Serve with sliced, toasted bread of your choice, the lime and yoghurt sauce, and rucola leaves.

HALLOUMI AND SWEET POTATO BURGERS

Steps:

• Cook the sweet potatoes in a large pan of boiling salted water for about 15 minutes until just tender. Drain and cool before roughly crushing with a potato masher - don't mash to a purée.
• Meanwhile, cook the kale in a pan of boiling water for about 4 minutes until just tender. Drain and dry with kitchen paper. Cool, then chop it coarsely.
• Heat the olive oil in a small skillet set over a medium heat and cook the scallions, garlic, and chile for 2-3 minutes without coloring. Stir in the cilantro.
• Spoon into a large bowl, then mix in the sweet potato, kale and flour. Season with salt and pepper. Divide the mixture into four portions and shape each one into a burger. Coat in the sesame seeds, then cover and chill in the fridge for 30 minutes until firm.
• Heat a little oil in a non-stick skillet over a low to medium heat and cook the burgers for 3-4 minutes each side until golden brown. Remove and drain on paper towels.
• Dry-fry or griddle the halloumi over a medium heat for about 2 minutes each side until crisp and golden brown.
• Lightly toast the burger buns and spread the bases with the mashed avocado. Top with the halloumi, burgers and some chile jam. Cover with the bun tops and serve.

PORK & HALLOUMI BURGERS

Steps:

• Cook the bacon in a pan over a high heat until fried and crispy, about 3-5 mins. Remove with a slotted spoon and drain on a kitchen paper. In the same pan, gently fry the shallots and garlic in the bacon fat for 5-7 mins over a medium heat, until softened. Turn the heat to low and stir through the Creole seasoning, cumin and coriander for about 1-2 mins. Set aside in a bowl and leave to cool to room temperature.
• With wet hands, combine the pork mince, bacon, fresh herbs, 1 tsp each salt and pepper, the chilli powder, the cooled shallot mixture and egg.
• Form the mixture into six evenly sized patties. Start with a ball, then gently push down with the palm of your hands, shaping the sides of the burgers so they're as wide and flat as possible and about 15mm thick. Finally press a dimple with your thumb in the centre of each one.
• Chill the patties on a plate, covered, for 1 hr for the flavours to mature and the shape to set. Will keep chilled overnight and frozen for a month. Defrost in the fridge overnight before reheating. When ready to cook, set your grill up for direct heat or heat a large frying pan over a high heat.
• Generously brush the oil over both sides of the patties and cook for 3-5 mins, in batches if needed, on the grates over the direct heat, or in a pan until looking slightly charred, then flip and cook for another 3-5 mins. If possible, use a thermometer to ensure the middles reach 75C.
• While burgers cook, grill the halloumi. Brush each slice with a little oil and sprinkle over the paprika. Grill for about 1-2 mins until the slices look charred.
• Brush butter or oil on the lids of the buns and toast the cut sides of the rolls for about 2-3 mins until golden. Spread 1 tbsp of the bacon jam on one half (or mayo), and 1 tbsp of chilli jam or sweet chilli sauce on the other, and place a handful of rocket or chopped lettuce (or both) on the base half of the bun.
• Rest the cooked burgers on the cooler side of the grill for about 5 mins or leave in the frying pan with the heat off. Place the patties on top of the salad leaves, then add the halloumi. Close the buns and serve.

HALLOUMI BURGERS

Steps:

• Preheat your oven to 200. Chop the potatos into 2cm wide wedges and spread onto a large baking tray. Drizzle the wedges with oil and season with salt and pepper. Toss to coat then roast in the oven for 30-35 mins, until golden. Shake the tray halfway through cooking.
• Halve and remove the core from the pepper. Cut the halloumi into 2 slices per person. Trim the root from the lettuce then halve lengthways and thinly slice widthways. Chop the tomatoes into 2cm chunks. Put the lettuce and tomato into a mixing bowl and set aside, ready for a side salad.
• When the wedges have 20 mins left to cook, lay the pepper halves side-down on another tray. Drizzle a little oil over the pepper, sprinkle with salt and pepper and put in the oven for the remainder of the cooking time.
• Heat a drizzle of oil in a large frying pan and fry the halloumi slices for 3-4 mins on each side, until golden brown. Meanwhile, stir half the mayonaise into the side salad and add a sprinkle of salt and pepper to season.
• Cut the burger buns in half and when wedges/pepper have 3-4 mins left, put the buns directly onto the oven shelf to toast through slightly. Remove the halloumi from the heat and add the sweet chilli sauce. Mix the sweet chilli into the halloumi.
• Spread the remaining mayo onto the burger buns and top with the pepper between the halloumi slices. Drizzle with some sweet chilli and put the lid on the burger. Serve with the potato wedges and side salad.