This halloumi burger is easy to made and with a delicious sweet-salty combination of flavors. It makes a great lunch, light meal and a tasty vegetarian option.
We are pretty big cheese fans in our house, and always have a few different kinds in the fridge. Some are good for melting, others for snacking and then the odd ones like halloumi are best fried. Yes, I did say fried. I know it might seem unusual, but if you are not familiar with halloumi, it’s worth getting to know.
What is halloumi?
Halloumi is a Cypriot cheese that you’ll find in mezze platters alongside slices of tomato, cucumber and dishes like baba ghanosh and tzatziki. I’ve even seen it at breakfast buffets. It’s always cooked, whether dry-fried, grilled or sometimes baked. It has a slightly rubbery, chewy texture and is a bit salty. I love having it as an option for part of a quick and easy lunch, such as with a simple salad or eg made into something like this halloumi burger.
How to make this halloumi burger
Maybe burger isn’t quite right, but more of a halloumi sandwich, but whatever you call it this is delicious. It might seem like there’s a long list of ingredients, but everything comes together quickly and works well together.
I’ve drawn on a couple other recipes to make up this dish. First, there’s a quick and easy mango-ginger jam, as I used in my “jammin’ Jamaican” chicken grilled cheese. It’s really easy to make and the sweet-salty combination with the cheese is so good.
Alongside the mango jam and halloumi, the burger is also filled with a simple, herby slaw. The crunchy veg and a nice texture and the freshness of the mint and cilantro lighten it all up. Finally, I’ve also put a simple feta spread on the bottom, which you can skip if you like, but I think it adds to the sweet-salty thing going on and is tasty too.
This halloumi burger is colorful, flavorful, and a wonderful mix of sweet and salty goodness. Whether you’re looking for a light vegetarian meal or not, you’re sure to love it.
This vegetarian burger/sandwich is an easy and delicious sweet-savory combination.
- 1/2 cup mango fresh or frozen, defrosted - chopped small
- 2 tbsp crystallized ginger finely chopped
- 2 tbsp water
- 3 tbsp feta crumbled
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp honey
- 1 carrot large
- 1/3 cup red cabbage (approx as much as you have carrot when grated/shredded)
- 1 tbsp mint roughly chopped, or more to taste
- 1 tbsp cilantro coriander, roughly chopped, or ore to taste
- 1 tbsp lime juice (or lemon)
- 4 oz halloumi 120g, approx 1/2 a standard block
- 2 rolls
First make the quick mango jam. Place the mango, crystalized ginger and water in a small pan over a medium-low heat. Warm the ingredients, stirring occasionally, for around 5min until soft, well combined and slightly dried then remove from the heat. This can be made ahead of time.
Crumble the feta and mash or blend it up with the oil, lemon and honey until relatively smooth. Chill until needed.
Peel and coarsely grate the carrot. Put in a bowl with the shredded cabbage (you should have around the same amount of each) along with the chopped mint and cilantro. Squeeze over the lime juice then toss together.
Cut the halloumi into slices. Warm a medium skillet and fry the cheese slices on both sides, turning just once when brown (don't use oil). It will take just a couple of minutes per side.
Meanwhile, lightly toast the inside of the rolls, if you prefer, then put the feta sauce on bottom side, mango jam on the top (you may have leftover jam). Put some slaw on top of the feta sauce then top with slices of cooked halloumi. Carefully put on the top half of the roll and serve.
If you like halloumi, try out some more ideas:
- Halloumi, herb and shaved vegetable salad
- Halloumi tacos from The Cook Report
- Za’atar halloumi cheese fries from My Life Cookbook
- Honey roasted sweet potato with halloumi from Supergolden Bakes
- Tomato and halloumi bake from The Cook Report.
Try these other vegetarian sandwiches/burgers:
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