Halloumi Burger

Nutrition · per serving

Steps

1. 1

   Mix the mayonnaise, harissa paste, and lemon juice in a small bowl until smooth. Taste and adjust for heat if needed.

   40 g mayonnaise15 g harissa paste1 tsp lemon juice
2. 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.

   80 g roasted red pepper from a jar, drained and patted dry1 medium (120 g) tomato, sliced225 g halloumi, cut into 4 slices2 brioche buns, halved
3. 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.

   1 tsp olive oil225 g halloumi, cut into 4 slices1/4 tsp black pepper
4. 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.

   2 brioche buns, halved
5. 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.

   2 brioche buns, halved40 g mayonnaise15 g harissa paste1 tsp lemon juice30 g rocket1 medium (120 g) tomato, sliced80 g roasted red pepper from a jar, drained and patted dry225 g halloumi, cut into 4 slices

Origin & History

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.