These easy Halloumi Burgers feature perfectly cooked halloumi, guacamole, lettuce, tomato and salsa, all inside a delicious toasted brioche burger bun. Not only are they utterly delicious, they are super easy to make and take just 15 minutes from start to finish!
This blog post contains affiliate links. This means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!
Halloumi Burgers – with a Mexican twist!
Guacamole and salsa go so well with halloumi, so it just seemed to make so much sense to include them in these delicious Halloumi Burgers.
Guacamole works really well as the “base” of these burgers, then simply top with lettuce leaves, followed by perfectly cooked halloumi, a good dollop of salsa and finally a tomato slice.
Not only are they utterly delicious, they are super easy to make and take just 15 minutes from start to finish!
How to make Halloumi Burgers
Halloumi burgers are ridiculously easy to make!
First you need to prep your ingredients (slice the tomatoes, halloumi and burger buns, prep the lettuce, and get your guacamole and salsa ready). This is because you want everything ready when you come to assemble your burgers.
Next fry the halloumi slices in 2 batches until golden. Meanwhile, toast your brioche buns in the toaster.
Finally, assemble your halloumi burgers: first spread guacamole on the bottom half of the toasted brioche bun, top with 2 little gem lettuce leaves, followed by 3 slices of halloumi, a good dollop of salsa and finally a tomato slice. Pop on the top half of the toasted brioche bun and secure in place with a burger skewer. Easy peasy!
(Full recipe given in the recipe card below.)
What is the best way to cook halloumi for halloumi burgers?
I did a lot of experimentation to figure out the very best way to cook the halloumi for these halloumi burgers.
I tried cutting them in different ways (e.g. thick slices, thin slices, downwards and across-ways) and I tried different cooking methods (e.g. frying, griddling, grilling, barbecuing).
And hands down THE BEST WAY to do cook halloumi is…
1. Cut the halloumi downwards into 6 thick slices
I tried across-ways into 2 thick slices, so it looked a bit more like a burger, but I didn’t like such a thick “wodge” of halloumi in my burger (it felt like a bit of a “mission” to eat it like that, as it’s so solid!), and it was hard to cook this shape well – it was all too easy to burn the outside while leaving the inside raw and cold – bleurgh!
Cutting into smaller slices works much better – you have more surface area to get those lovely crispy golden brown bits, it’s much easier to cook and it’s a much nicer to actually eat!
2. Fry the halloumi in olive oil
I so wanted to prefer griddling or barbecuing – because you get those pretty char lines, but it is SO MUCH TASTIER if you fry the halloumi slices in olive oil, in a regular frying pan. You get a much nicer “outside” – all golden brown and crispy. And you get a much nicer “inside” – it cooks all the way through and goes just the right amount of gooey.
(Of course if you prefer to do this on the barbecue, you absolutely can – I’ve included both cooking methods in the recipe card!)
What to serve with Halloumi Burgers
Halloumi burgers go great with all the same things you’d serve regular burgers with!
Here are a few suggestions:
- Easy Creamy Potato Salad
- Easy Homemade Coleslaw
- Fruity Couscous Salad
- Easy Tabbouleh Salad
- Homemade Oven Chips
- Shop-Bought Chips / Fries / Wedges
Or, if you want to lean into that Mexican vibe a bit more, try these:
- 5 Minute Mexican Salad
- Mexican Corn On The Cob
- Mexican Rice
- Refried Beans
- Tortilla Chips
- Sour Cream
- Plus more Guacamole and Salsa!
5 Minute Blender Salsa
What to drink with Halloumi Burgers
Unlike regular burgers, halloumi burgers go best with white wine. My favourite match is a a zingy Sauvignon Blanc from somewhere like Chile, Australia or New Zealand.
Alternatively, you could try oak-aged Chardonnay or a South African Chenin Blanc.
Viognier would also work well, as would a fruity rosé.
If for you it has to be red, go for something fruity and medium-bodied, such as Chilean Merlot, Spanish Garnacha or Californian Zinfandel.
Can you make Halloumi Burgers ahead of time?
Not really – you can absolutely prep everything ahead of time, but I don’t recommend you assemble them until the last minute or they’ll go soggy.
I also recommend you fry the halloumi and toast the burgers just before you serve them, so they are nice and warm – personally, I am not a fan of cold burgers! (And I don’t think I’m alone on that one!)
If you’d rather save yourself some time, you can always serve the individual elements separately, and let everyone make up their own burgers.
Can you freeze Halloumi Burgers?
Definitely not!
If you like this recipe…
…you might also like:
Halloumi Burgers
Ingredients
- 2 tablespoons olive oil
- 400 g halloumi sliced into 12 slices (See Note 1)
- 4 brioche burger buns cut in half
- 150 g guacamole shop-bought or homemade
- 1 little gem lettuce (you’ll need 8 leaves in total – if your little gem lettuces are small, you may need 2 lettuces)
- 2 large good-quality tomatoes thickly sliced (I use Tesco Finest Tomatoes on the Vine)
- 100 g salsa shop-bought or homemade
You will also need...
- 4 burger skewers LIKE THESE
Instructions
- Prepare everything, as per the ingredients list above. If making homemade guacamole and/or salsa, do this first. Then continue with the recipe.
- Place the olive oil in a large frying pan and heat for 1 minute over a medium-high heat. Add 6 halloumi slices and fry for 1 minute on each side or until golden. Remove to a plate and fry the remaining 6 halloumi slices in the same way. (See Note 2 if you’d prefer to cook your halloumi on the barbecue.)
- Meanwhile, toast your brioche buns in the toaster. (See Note 2 if you’d prefer to toast your buns on the barbecue.)
- When everything is ready, assemble your halloumi burgers: first spread guacamole on the bottom half of the toasted brioche bun, top with 2 little gem lettuce leaves, followed by 3 slices of halloumi, a good dollop of salsa and finally a tomato slice. Pop on the top half of the toasted brioche bun and secure in place with a burger skewer.
- Serve immediately.
Notes
- 400g halloumi is usually 2 blocks. Cut each block downwards (not across) into 6 thick slices. (If you want to stretch this out a bit further, you can make 6 burgers, each with 2 halloumi slices, instead of 4 burgers, each with 3 halloumi slices, as described above.)
- For best results, I strongly recommend frying your halloumi in oil as above. However, if you prefer, you can cook the halloumi on the barbecue. If you choose to go down the barbecue route, brush each halloumi slice with a little olive oil and place on a medium-hot spot on the barbecue and cook for 2-3 minute on each side, or until cooked to your liking – take care not to burn them!
- If you want to toast your brioche buns on the barbecue, place on a medium-hot spot on the barbecue and toast for 30 seconds on each side, or until cooked to your liking – take care not to burn them!
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Pin Halloumi Burgers for later
FREE 4 Week Easy Dinners Meal Plan
Have you got your hands on a copy of my meal plan yet? If not CLICK HERE to download a copy of my FREE 4 Week Easy Dinners Meal Plan today!
Don’t want to miss a thing?
Follow me on Twitter, Facebook and Instagram. Or why not subscribe to my blog and get delicious, stress free recipes straight to your inbox every week?
Disclosure
This blog post contains affiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!
Leave a Reply