Simple and speedy, these flavour-packed halloumi burgers are guaranteed to be a dinner-time favourite!
Cheese, yes please!
It is no secret in my house that I LOVE cheese! And halloumi is one of my favourites. It is salty, squeaky in texture and incredibly versatile. I have been known to pluck piping hot pieces directly out of the pan, abandoning all precautions in my haste to try it. Eaten by itself, drizzled with honey, or added into a myriad of dishes, it is truly delicious!
If you are unfamiliar with halloumi, I would strongly advise you to give this recipe a go. Hailing originally from Cyprus but found all over the Mediterranean, this cheese uses a mix of goats and sheeps milk. While it can be eaten raw, it has a high melting point, so it is typically grilled or fried, and served hot.
A filling vegetarian burger
Halloumi is traditionally served as one of an assortment of mezze, but it also works amazingly as a vegetarian option in a burger. This recipe is not your average hamburger, but rather more of a panini-style sandwich. While you could use a brioche bun, I think the fillings benefit from a more substantial base. This has the double benefit of making it a more filling meal, as well as soaking up all the delicious juices from your sauces and the mushrooms.
While this recipe is absolutely perfect, don’t be afraid to experiment and change things up. See the recommendations below, or work with whatever you have on hand. As long as you include the halloumi, it’s bound to be a winner!
Ingredients
- Rolls of choice, Ciabatta and Turkish Rolls work particularly well
- 250g halloumi
- 50g rocket
- 4 Large Portobello or flat mushrooms (Note 1)
- Aioli
- Whole grain mustard
- 40g shaved parmesan
- Olive oil, for frying
Mix it up!
The world is your oyster when it comes to fillings for these burgers! While I tend to stick to this recipe (its that good) other fantastic options include:
- Avocado
- Lettuce
- Grilled eggplant
- Tomato
- Beetroot
- Finely sliced red onion
- Mint or coriander
Almost any sauce will pair delightfully with this dish. Depending on what mood you’re in, try any combination of:
- Sweet chilli sauce
- Caramelised onion
- Tomato relish
- Chutney
- Pesto
- Hummus
- Tzatziki
- Mayonnaise
- Guacamole
Halloumi Burgers
Ingredients
- 4 rolls of choice (Ciabatta and Turkish Rolls work particularly well)
- 250 g halloumi
- 50 g rocket
- 4 large Portobello or flat mushrooms (Note 1)
- aioli
- whole grain mustard
- 40 g parmesan (shaved)
- olive oil (for frying)
Instructions
- Preheat your oven to 180℃.
- Slice the rolls in half, arranging them on a lined tray, cut side up. Toast them briefly.
- On a medium heat, drizzle a large frying pan with olive oil, and grill mushrooms until cooked.
- Cut your halloumi into 1-1.5cm slices, and pat each piece dry.
- In the same pan you cooked the mushrooms, add more olive oil, then cook your halloumi on both sides until golden brown.
- To compile the burgers, spread a generous layer of aioli and mustard (or sauces of your choice) on each side of the toasted roll.
- Add the mushrooms and halloumi.
- Top with the rocket and shaved parmesan.
- Enjoy immediately as is, or with a side of sweet potato fries.
Notes
- Mushrooms tend to shrink significantly during the cooking process. Depending on the size of your rolls and the mushrooms, you may want to use two mushrooms per roll.
Hannah is a single mother of one and part-time librarian, living in Melbourne. A self-professed type A Martha (in the best possible sense), she loves to witness to her faith through service and hospitality. In her spare time, Hannah can be found reading recipe books, eating cheese or staking out Melbourne’s best delis.
