The Best Halloumi Burgers
These Halloumi Burgers are a veggie burger classic! Crispy halloumi patties on toasted brioche buns, loaded with herbs and topped with zesty lemon chili mayo. Ready in under 30 minutes, perfect for a quick, flavorful dinner!
Servings: 4 burgers
Calories: 796kcal
Equipment
- 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 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.
Nutrition
Calories: 796kcal | Carbohydrates: 47g | Protein: 24g | Fat: 58g | Saturated Fat: 24g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 155mg | Sodium: 1263mg | Potassium: 378mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5237IU | Vitamin C: 24mg | Calcium: 659mg | Iron: 2mg