Halloumi Burger
This halloumi burger is salty, crisp-edged, and satisfying, with soft brioche, sweet roasted pepper, peppery rocket, and juicy tomato. Harissa mayo adds quick warmth and richness, making it a fast, bold vegetarian burger ideal for a weeknight lunch or casual dinner.
Ingredients
Burger assembly
- 225 ghalloumi, cut into 4 slices
- 2brioche buns, halved
- 80 groasted red pepper from a jar, drained and patted dry
- 1 medium (120 g)tomato, sliced
- 30 grocket
Harissa mayo
- 40 gmayonnaise
- 15 gharissa paste
- 1 tsplemon juice
For cooking
- 1 tspolive oil
- 1/4 tspblack pepper
Instructions
- 1
Mix the mayonnaise, harissa paste, and lemon juice in a small bowl until smooth. Taste and adjust for heat if needed.
- 2
Pat the roasted red pepper dry so the burgers do not become soggy. Slice the tomato and cut the halloumi into 4 even slices if not already prepared. Split the brioche buns.
- 3
Heat a frying pan or ridged griddle over medium-high heat. Brush in the olive oil, then cook the halloumi for 1 1/2 to 2 minutes per side until deeply golden at the edges and lightly charred; avoid moving it too early or it may tear instead of sear. Add black pepper after turning.
- 4
Place the cut sides of the brioche buns in the pan for 30 to 60 seconds until lightly toasted. This helps them stay soft inside while resisting the sauce.
- 5
Spread the harissa mayo over the bun bases and lids. Layer on the rocket, tomato slices, roasted red pepper, and 2 slices of hot halloumi per burger. Close the buns and serve immediately while the halloumi is still warm and squeaky.
Nutrition per serving
Notes
- •For a milder burger, reduce the harissa to 10 g and add an extra teaspoon of mayonnaise.
- •If your halloumi releases a little moisture in the pan, let it evaporate before turning so the slices brown properly.
- •Serve with oven chips, a simple cucumber salad, or crisps for an easy pub-style meal.
Background
Halloumi burgers are a modern British vegetarian pub and cafe staple, reflecting the popularity of Mediterranean ingredients in contemporary UK cooking. The combination of salty grilled cheese, soft bun, and spicy mayo has become especially common as a meat-free alternative to the classic burger.
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