Halloumi Burger

Ingredients

• 80 ml (⅓ cup)plain Greek yoghurt
• 15 ml (1 tablespoon)tahini, well stirred
• 5 ml (1 teaspoon)extra-virgin olive oil
• 2.5 ml (½ teaspoon)honey
• 1 clove, mincedgarlic
• 7.5 ml (1½ teaspoons)lemon juice
• A pinchground cumin
• A pinch, plus more to tastefine sea salt
• 15 ml (¼ cup)coriander leaves
• 15 ml (¼ cup)flat-leaf parsley leaves
• ¼–½, diced; use the pepper without seeds for a milder sauce, or include the seeds for more heatfresh jalapeño
• 1 clovegarlic
• 15 ml (1 tablespoon)olive oil
• 15 ml (1 tablespoon)water
• A pinchground cumin
• A pinchground coriander
• A pinchsalt and black pepper
• 2burger buns
• 156 g (5.5 oz)Mediterranean-spiced halloumi, or plain halloumi
• 10 ml (2 teaspoons)olive oil
• 2 thick slicestomato
• 2 slicesred onion, peeled
• As neededfresh lettuce leaves

Instructions

1. 1

   Mix the tahini sauce

   Stir together the Greek yoghurt, tahini, extra-virgin olive oil, honey, minced garlic, lemon juice, a pinch of cumin and a pinch of fine sea salt. Use straight away, or cover and refrigerate for later the same day.

2. 2

   Blend the herb sauce

   Put the coriander, parsley, jalapeño, garlic, olive oil, water, a pinch of cumin, ground coriander, salt and pepper in a food processor. Process until the ingredients form a chunky sauce. Use straight away, or cover and refrigerate for later the same day.

3. 3

   Prepare the fillings

   Cut the halloumi block crosswise into two slabs and set them aside. Prepare the tomato, red onion and lettuce, then set those aside too.

4. 4

   Toast the buns

   Preheat the grill with a rack at least 15 cm from the heat. Split the buns and arrange them on a baking tray, then grill until golden, watching closely as this takes only a few minutes. Remove and set aside.

5. 5

   Build the salad layers

   Spread some tahini yoghurt sauce over the bottom halves of the buns. Spread the coriander and parsley sauce over the top halves, then layer the tomato, red onion and lettuce over the herb sauce. Repeat for the second burger and set both aside.

6. 6

   Fry the halloumi

   Heat the olive oil in a non-stick frying pan over a medium heat. When hot, add the halloumi and cook without moving it for about 2 minutes, until golden underneath. Turn and cook the other side until golden.

7. 7

   Finish the burgers

   Immediately place the hot halloumi on the bottom bun halves with the tahini sauce. Carefully set the dressed top halves on the burgers and serve.

What is a halloumi burger?

This is a vegetarian burger built around halloumi, a Mediterranean cheese that holds its shape when cooked and develops a savoury, browned outside. Here, it takes the place of a meat patty, with tomato, red onion and lettuce bringing freshness and crunch.

The recipe pairs a cool tahini yoghurt sauce with a lively coriander-and-parsley sauce. Together, they balance the salty cheese and make a simple toasted bun feel generous and full of flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 575 calories, 27g protein, 32g carbs, 38g fat.

The buns provide most of the carbohydrates, while halloumi contributes protein and a substantial share of the fat. Tahini and the olive oils add further fat; serve with a crisp salad or extra fresh vegetables for a balanced plate.

Two sauces, two jobs

Tahini yoghurt: Stir the tahini thoroughly before measuring so it is smooth rather than separated. The yoghurt makes this sauce creamy, while lemon juice and a little honey round out its savoury, nutty flavour.

Herb sauce: The coriander, parsley, jalapeño and garlic are processed into a chunky sauce rather than a smooth purée. Adjust the heat with the jalapeño: leave out the seeds for a milder result, or include them for more kick.

Getting a golden sear

Halloumi: Cut the block into two crosswise slabs so there is one piece for each burger. Use a hot pan and leave the cheese undisturbed for about 2 minutes; moving it too soon can interrupt the browning.

The turn: Flip once the underside is golden, then cook the other side until it is similarly coloured. Transfer the cheese straight to the prepared buns while it is hot.

Toast the buns with care

Grill: Keep the rack at least 15 cm from the heat, as directed, and watch the buns closely. They can colour in only a few minutes, so take them out as soon as they are golden.

A light toast gives the bun a little structure under the sauces and juicy salad toppings. Letting it go too dark can make the burger taste bitter and the bun brittle.

Layer for a balanced bite

Sauce placement: The tahini yoghurt goes on the bottom bun, beneath the halloumi. The herb sauce is spread on the top bun, with the tomato, red onion and lettuce layered over it.

This arrangement follows the recipe and keeps the two sauces distinct. Place the hot cheese on the bottom half just before closing the burger so it is served warm.

What to serve alongside

The burgers are filling on their own, but a crisp salad or a simple plate of sliced vegetables makes a fresh accompaniment. For something more substantial, serve with potato wedges or chips.

Keep extra sauces on the side if you like a more generously dressed burger. A squeeze of lemon at the table also works well with the salty cheese and herbs.

Recipe notes & tips

• Stir the tahini well before measuring it into the yoghurt.
• Keep an eye on the buns while they are under the grill, as they toast quickly.
• Leave the halloumi still in the pan for about 2 minutes before turning it.
• Use jalapeño without its seeds for a gentler herb sauce.
• Have the salad toppings ready before frying the halloumi so you can serve it hot.

Variations

• Plain halloumi: Use plain halloumi in place of the Mediterranean-spiced block.
• Milder sauce: Use a smaller amount of jalapeño and remove its seeds.
• Extra heat: Include the jalapeño seeds in the herb sauce.
• More lemon: Add a little extra lemon juice to the tahini yoghurt sauce to sharpen its flavour.
• Extra salad: Add more lettuce and tomato for a fresher, crunchier burger.

Common mistakes to avoid

• Moving the halloumi too soon: Leave it undisturbed for about 2 minutes so it can brown before turning.
• Over-toasting the buns: Watch them closely under the grill and remove them once golden.
• Using separated tahini: Stir it thoroughly before measuring so the sauce mixes evenly.
• Making the herb sauce too smooth: Stop processing when it is still chunky, as directed.
• Letting the halloumi cool: Put it straight onto the prepared buns after frying so the burgers are served hot.

How to store

Store leftover sauces covered in the refrigerator and use them later the same day. The assembled burger is best eaten straight away; if you have leftover components, keep them separate and reheat the halloumi in a pan until hot before assembling.

Frequently asked questions