These Halloumi Burgers are a veggie burger classic! Crispy halloumi patties on toasted brioche buns, loaded with herbs and topped with a zesty sriracha mayo. Ready in under 30 minutes, perfect for a quick, flavorful dinner!
Why you’ll love this recipe
- This recipe is super easy and quick to make! It takes less than 30 minutes to whip up these delicious burgers.
- Balanced is the best description for this recipe: savory, spicy, salty, tangy, and extra fresh at the same time.
- These Halloumi Burgers are real crowd-pleasers, approved by vegetarians and beef burger lovers alike!
What is Halloumi and why is it an amazing burger patty option?
Halloumi is a delicious semi-hard, unripened, brined cheese from Cyprus. It is traditionally made of a mix of goat’s and sheep’s milk but can also be found made of cow’s milk.
Halloumi can be eaten raw but, in all honesty, it really shines when cooked. As a non-melting cheese, Halloumi is ideal for frying and grilling (becoming golden and crispy in the process). Hence a perfect option for vegetarian burger patties!
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The ingredients you’ll need
- Halloumi cheese – the star of the show.
- Brioche burger buns – their butteriness and toastiness are perfect for these burgers.
- Red onion – adds crisp, color and delicate spiciness.
- Lettuce (I love red-leaf lettuce or romaine lettuce) – for a nice crunch.
- Large juicy tomatoes (Beefsteak Tomatoes or Heirloom Tomatoes such as Coeur de Boeuf Tomatoes work best) – for juiciness and tanginess.
- Arugula – for its bright pepperiness.
- Cilantro – for extra freshness. Plus, it pairs amazingly well with halloumi.
- Pepper – to season the halloumi.
For the sriracha mayo
- Store-bought good quality mayo
- Sriracha sauce
- Freshly squeezed lemon juice
Or, if you’re feeling a bit indulgent and have an extra 5 minutes, you might want to whip up my Homemade Spicy Mayo!
Love burgers? 🍔 Check out my Portobello Mushroom Burger With Goat Cheese!
Variation and Substitution
Halloumi is obviously the key ingredient of this recipe and nothing comes close to its texture and taste. This is why I highly recommend not substituting halloumi. However, if you wish to veganize this recipe, you can replace the halloumi with a tofu or seitan-based burger patty.
How to make Halloumi Burgers?
Start by preparing the sriracha mayo:
- In a small bowl, add 8 tablespoons of good quality store-bought mayo, 2 tablespoons of sriracha hot sauce, and 4 teaspoons of lemon juice.
- Stir until well combined, and set aside.
For the homemade option, follow my Homemade Spicy Mayo recipe.
Prepare the rest of the ingredients :
- Slice the halloumi lengthwise, then in half, into 4 equal pieces.
- Peel and slice the red onion, about ¼ inch (0.5 cm) thick (using a sharp kitchen knife or a mandolin).
- Rinse and slice the tomatoes, about ½ inch (1.5 cm) thick.
Fry the halloumi:
- In a non-stick frying pan or skillet, heat 1 tablespoon (15 ml) of extra-virgin olive oil over medium heat.
- When the oil is hot, add the halloumi slices and crack some pepper on top.
- Fry on both sides until golden brown and a little bit crispy around the edges. Set aside. Keep the skillet for toasting the buns.
Toast the buns:
- Heat the same skillet over medium heat (the cooking fat of the halloumi in the skillet will help the toasting process and add flavors).
- Toast the inner surface of the burger buns until golden, about 2 minutes.
Assemble the burgers:
- Layer the bottom buns with one tablespoon of lemon chili mayo.
- Add 2-3 (depending on the size) lettuce leaves.
- Add the fried halloumi patty.
- Layer 1-2 (depending on the size) tomato slices.
- Add a small handful of arugula.
- Add 5-6 raw red onion rings.
- Finish with a small handful of cilantro (adjust according to taste).
- Layer the top bun with 1 tablespoon of lemon chili mayo and place it on top. It’s ready!
Enjoy with a glass of chilled dry Pinot Gris (Pinot Grigio)!
Nim Keys – Useful Tips
- The quality of the burger buns is essential. Make sure to choose high-quality brioche buns for the best results.
- I recommend patting the halloumi dry with some kitchen paper before frying it. Removing the excess water will help the halloumi get beautifully golden and crispy.
- Halloumi is a salty cheese. Do not add salt to the halloumi! Only pepper.
- Keep the skillet at medium heat when frying the halloumi. If the skillet is too hot, it might burn the outside of the halloumi while not cooking the inside properly.
- If choosing the store-bought mayo option, feel free to reduce the quantity of sriracha hot sauce in the lemon chili mayo if heat is not for you.
What to serve with these burgers?
These burgers are great served with Crispy Mediterranean Potato Wedges, or French Fries, and with some extra Homemade Lemon Chili Mayo on the side.
Wine Pairing for Halloumi Burgers🍷
PINOT GRIS
This grape variety also called Pinot Grigio in Italy, or Grauburgunder in Germany produces wines that are bold with flavors. They usually display aromas of peach, and apricot with smoky undertones.
Pinot Gris will balance the spiciness of the mayo, red onion, and arugula while bringing out halloumi’s complex flavors thanks to its natural acidity.
Pinot Gris wines can be made in a wide range of sweetness levels from bone dry to sweet. To pair with this recipe, I recommend a Dry Pinot Gris. Make sure you ask your wine shop as it is not always written on the label. (In Geman, look for “Trocken” which means “Dry” on the label).
Serve it chilled: take it out of the fridge 15 minutes before serving to let it warm up ever so slightly.
WINE APPELLATION SUGGESTIONS
Other Delicious Cheesy Recipes
The Best Halloumi Burgers
PRINT SAVEEQUIPMENT
- Cast Iron Skillet
- Turner Spatula
- Kitchen Knife
INGREDIENTS
- 8 tablespoons homemade lemon chili mayo or 8 tablespoons of store-bought mayo + 2 tablespoons of sriracha hot sauce + 4 teaspoons of lemon juice
- 8 ounces (225 g) halloumi cheese
- 1 medium red onion peeled and cut into ¼ inch (0.5 cm) slices
- 2 large juicy tomatoes Beefsteak tomatoes or Heirloom tomatoes work great, cut into ½ inch (1.5 cm) slices
- 1 tablespoon extra-virgin olive oil
- freshly cracked pepper to season the halloumi
- 4 brioche burger buns
- 8 lettuce leaves red-leaf lettuce or romaine lettuce work well
- a small handful of arugula
- a small handful of cilantro adjust according to taste
INSTRUCTIONS
Start by preparing the sriracha mayo.
- In a small bowl, add 8 tablespoons of good quality store-bought mayo, 2 tablespoons of sriracha hot sauce, and 4 teaspoons of lemon juice.
- Stir until well combined and set aside.
- Prepare the rest of the ingredients.
- Slice the halloumi lengthwise, then in half, into 4 equal pieces.
- Peel and slice the red onion, about ¼ inch (0.5 cm) thick (using a sharp kitchen knife or a mandolin).
- Rinse and slice the tomatoes, about ½ inch (1.5 cm) thick.
Pan fry the halloumi.
- In a non-stick frying pan or skillet, heat 1 tablespoon (15 ml) of extra-virgin olive oil over medium heat.
- When the oil is hot, add the halloumi slices and crack some pepper on top.
- Fry on both sides until golden brown and a little bit crispy around the edges. Set aside. Keep the skillet for toasting the buns.
Toast the buns.
- Heat the same skillet over medium heat (the cooking fat of the halloumi in the skillet will help the toasting process and add flavors).
- Toast the inner surface of the burger buns until golden, about 2 minutes.
Assemble the burgers.
- Layer the bottom buns with some lemon chili mayo.
- Add 2-3 lettuce leaves, a fried halloumi patty, 1-2 tomato slices, a small handful of arugula, 4-5 red onion rings, and finish with a small handful of cilantro. Layer the top bun with spicy mayo and place it on top. It’s ready to serve!
- Enjoy with a glass of chilled dry Pinot Gris (Pinot Grigio)!
NOTES
- The quality of the burger buns is essential. Make sure to choose high-quality brioche buns for the best results.
- I recommend patting the halloumi dry with some kitchen paper before frying it. Removing the excess water will help the halloumi get beautifully golden and crispy.
- Halloumi is a salty cheese. Do not add salt to the halloumi! Only pepper.
- Keep the skillet at medium heat when frying the halloumi. If the skillet is too hot, it might burn the outside of the halloumi while not cooking the inside properly.
- If choosing the store-bought mayo option, feel free to reduce the quantity of sriracha hot sauce in the lemon chili mayo if heat is not for you.
These Halloumi Burgers are my new go-to! So easy and packed with flavor.
Thank you so much, Emma! This is lovely to hear 🙂
So tasty and easy to make.
Thank you so much! 🙂