If you're after a quick and easy meal - make these insanely delicious halloumi burgers tonight! Combining crumbed and fried halloumi, a zesty cabbage salad, tomatoes and aioli — all sandwiched between a soft bun. Tell me - what's not to love?
Most veggie burgers can be a little "meh" in taste and texture. However, these halloumi burgers are anything but that!
Crumbed and gently fried, the halloumi stands out as the star of this dish.
Soft, warm, crunchy cheese? Who's going to resist that in a burger?
Some people might think it's madness to use an iconic cheese this way. However, I think it's genius.
It's a very different take on a burger — and this is why I love it, and I'm sure you will too.
Related: If you love halloumi in your burger try my chickpea and quinoa burgers with halloumi
Halloumi — Make sure to use an authentic, good quality brand. You'll know it's real because the cheese will "squeak" when you bite into it.
Cabbage — finely shred the cabbage and dress it with some lemon juice and salt. It adds a lovely contrast to the tomatoes.
Tomatoes — because summer! Make sure they're ripe and juicy.
Burger buns — I like to use soft "round-ish" rolls. They're perfect for these halloumi burgers. You can also use brioche buns - even better!
Aioli — the secret ingredient! This creamy emulsion of garlic and olive oil brings everything together.
To make our burgers epic, we first need to prepare the cheese.
- Dredge the cut halloumi slices in flour
- Dip it into the beaten egg.
- Cover it with the panko breadcrumbs.
Place the prepared halloumi slices onto a lined tray with baking paper and place in the fridge for 15 mins.
Fry the cheese on a medium heat for 3 mins each side until they are golden.
Drain the crispy halloumi on an oven tray with a rack.
Prepare your burgers by:
- Layer the bottom bun with aioli and cabbage
- Top with the fried cheese
- Add the tomato slices
- Drizzle with extra aioli
Tips and Variations
The best tip I can offer you for making these halloumi burgers is to use a good quality cheese. Also, when frying be wary of overcooking it that it gets too soft.
If you're not a fan of breading the cheese, try pan frying it or grilling it instead. Grilled halloumi still tastes amazing.
While I think these burgers are perfect, you can swap out any of the ingredients to suit your taste buds. It's a very flexible recipe.
- Use different greens instead of the cabbage — iceberg or Romaine are a great substitute.
- Add avocado — it will enhance the creaminess of the burger.
- Use sriracha instead of aioli for a nice spicy kick.
This recipe is also available as a Web Story 👉 check it out here.
Explore some other recipes I have on the blog using halloumi in very creative ways:
Video - how to make them
- 450 grams halloumi cheese, cut into 6 even thick slices
- ½ cup flour, all purpose (plain)
- 1 egg, lightly beaten
- ½ cup breadcrumbs, panko
- ¼ cup olive oil
- 6 burger buns, wholemeal, brioche, white
- ¼ cabbage, finely shredded (see note 1)
- 3 tomatoes, sliced
- 6 tablespoon aioli
- Dip the cut halloumi slices in flour, then dip it ino the eggwash and finally in the breadcrumbs. Ensure they are evenly coated - lay them on a tray lined with baking paper and place them in the fridge for half an hour.
- Pour the olive oil into a small - medium sized pan. Fry the halloumi on a medium heat three at a time making sure not to overcrowd the pan.
- Fry them for 3 mins each side until they are golden. Drain the halloumi on an oven rack and place in the oven to keep warm (this ensures the cheese stays soft).
- Construct your burger by adding some aioli, the shredded cabbage, tomatoes, fried halloumi cheese and more aioli.
- When you shred the cabbage add some salt and a squeeze of lemon - to give it a bit of a zing!
This post was originally published in February 2008, but was republished with additional step by step instructions and tips in February of 2021.