Halloumi burgers sound like a bit of fun - and they are - but when you do them properly, they're something else entirely. Crisp on the outside, soft and squeaky in the middle, tucked into a soft bun with aioli and fresh crunch. It's one of those recipes that proves you don't need meat to make a proper burger. You just need halloumi done right.
Table of Contents
Recipe snapshot
💬 What it is:
A crispy, crumbed halloumi burger layered with aioli, cabbage and tomato in a soft bun
❤️ Why you'll love it:
- Crispy outside, soft and squeaky inside
- A vegetarian burger that actually satisfies
- Ready in under 30 minutes
👨🍳 How to make it:
Crumb the halloumi, chill briefly, fry until golden, then layer into buns with aioli, cabbage and tomato
Why this recipe works
- Chilling the crumbed halloumi helps the coating set properly before frying
- Panko breadcrumbs give you a lighter, crispier texture than regular crumbs
- Aioli adds richness that balances the saltiness of the cheese
- Fresh cabbage and tomato cut through the heaviness and keep it balanced
Related: If you love different burgers try my chickpea and quinoa burgers with halloumi or my grilled salmon burger.
Ingredients
Worth noting:
- Halloumi: Use authentic halloumi. It holds its shape and gives you that signature squeak when cooked
- Burger buns: Brioche works best - soft enough to compress but sturdy enough to hold everything together
- Aioli: Don't swap this out. It brings the richness that makes the whole burger work
Everything else - flour, egg, panko, cabbage, tomatoes - is straightforward.
How to make halloumi burgers (Quick Overview)
Crumb the halloumi
Dredge each slice in flour, dip in beaten egg then coat in panko breadcrumbs. Place on a lined tray and refrigerate for 15 minutes.
Fry
Fry the halloumi in batches - about 3 minutes per side until golden and crisp.
Build your burger
Aioli on the bottom bun, shredded cabbage, tomato slices, fried halloumi, more aioli on top.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Serve immediately
Halloumi waits for nobody. 😄
Expert Tips
- Use authentic halloumi - substitutes won't behave the same in the pan
- Don't overcrowd the pan - it drops the oil temperature and affects crispiness
- Serve immediately - halloumi softens as it sits
Variations
While I think these burgers are perfect, you can swap out any ingredients to suit your taste buds. It's a very flexible recipe.
- Use different greens. Swap out the cabbage for Iceberg or Romaine lettuce - they make great substitutes.
- Add avocado. It will enhance the creaminess of the burger.
- Go Greek-style - swap aioli for tzatziki and add a few slices of cucumber
- Add roasted peppers for added flavour and texture.
Serving suggestions
- Try my roasted Greek potatoes for an authentic Greek experience.
- Make my classic Greek salad
- Add a squeeze of lemon over the halloumi just before serving for a sharper finish
FAQ's
Halloumi has similar flavours to mozzarella, paneer (Indian cottage cheese), and queso.
More halloumi recipes
Explore some other recipes I have on the blog using halloumi in very creative ways:
WANT MORE? Sign up to the Newsletter and follow along on Facebook, Instagram and Pinterest
📖 Recipe
Halloumi Burgers
Video
Conversions
Ingredients
- 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
Instructions
- 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.
⬇ SAVE THIS RECIPE
Enter your email and we'll send the recipe directly to you!
Peter's Tips →
- Go authentic! I can offer you the best tip for making these halloumi burgers - use traditional halloumi cheese.
- Don't overcook. When frying, be wary of overcooking the cheese - you may find that it gets too soft.
- Grill instead of fry. If you're not a fan of breading the cheese, try pan frying it or grilling it instead. Grilled halloumi still tastes fantastic.
- Use different greens. Swap out the cabbage for Iceberg or Romaine lettuce - they make great substitutes.
- Add avocado. It will enhance the creaminess of the burger.
- Try a different sauce. Use sriracha instead of aioli for a nice spicy kick.
- Add roasted peppers for added flavour and texture.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
Made this recipe?
Rate and Comment below!This post was originally published in February 2008, but was republished with additional information in December of 2021.
Rosa says
A great idea! I love the fact that you added prawns to your burgers.
Cheers,
Rosa
My Kitchen Stories says
Oh God Peter...cheeseburger, that is epic!
Gordon says
Great! I have been frying haloumi on a griddle this week, but had not thought of breadcrumbs. A nice twist I will try this week.
Alison Borgas says
Love your enthusiasm! And I have a request... while you're showcasing Greek cheeses, can you please, please feature a recipe for kolokythokeftedes? Cheers.
Nagi | RecipeTin Eats says
It is 7am on Monday morning and the thought of toast is suddenly very depressing. I almost broke my screen reaching in to grab that pile of crumbed haloumi! I definitely go "ga ga" over it 🙂 With good reason!
Sara (Belly Rumbles) says
I'm your haloumi gaga girl 😉 Not sure how I initially thought of it on burgers, but these mini burgers rock.
Helen (grabyourfork) says
Crumbed haloumi. You just took my favourite food and made it better!
milkteaxx says
haloumi is good as it is already but deep fry it is totally a whole new level!