This burger has it all – salty halloumi in a slightly sweet buttery brioche bun with crunchy salad and an intense tangy, spicy and fresh chimichurri mayonnaise sauce! Our Ultimate Halloumi Burger will make you forget all about the traditional beef quarter pounders that you’ve been eating for years. Our Chimichurri Mayonnaise is the best halloumi burger sauce we’ve made so far! Served with crispy oven-baked potato wedges, this dish is making a regular appearance on our menu!
- Burgers That You Can Make Without a BBQ Grill
- Ingredients and Substitutes
- What To Serve Halloumi Burgers With?
- Other Burger Recipes
- Recipe Card
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Burgers That You Can Make Without a BBQ Grill
We don’t make burgers often. Maybe because we live in rainy North Wales, there never seems to be a good time to light up a barbeque and get the burgers grilling. And let’s be honest, burgers made in your kitchen don’t taste the same – they lack that smokey charcoal flavour and smell. They simply don’t taste COMPLETE.
Over the last couple of years, we have fallen completely in love with the halloumi cheese. Its unusual texture and salty flavour have us completely hooked. Having used it in as many recipes as possible, we have arrived at our Ultimate Halloumi Burger recipe, which we are sharing with you today!
Ingredients and Substitutes
- potatoes: are a perfect side dish for any burger. Choose your favourite chipping potato, cut it into wedges and voila!
- coriander: both leaves and stalks will be finely chopped and added to chimichurri mayo.
- red onion: can be substituted with shallots.
- chilli: red chilli or green chilli. Adjust the quantity based on how spicy you like your food.
- garlic clove: can be replaced with garlic paste.
- olive oil: or avocado or rapeseed oil.
- vinegar: red wine, white wine, cider or rice vinegar will work.
- mayonnaise: we tend to use light mayo, but any will work just fine.
- halloumi cheese: forms a patty for these halloumi burgers. One 225g block of halloumi will make two burgers.
- brioche buns: can be replaced with your typical soft burger buns.
- large lettuce leaves: or spinach, watercress or rocket (arugula).
STEP 1: Make Potato Wedges
Start by preparing your potatoes. Preheat the oven to 200°C Fan. Line a baking tray with foil or baking parchment if you want to avoid the need for excessive scrubbing whilst washing up later 🙂
Scrub the potatoes and cut them into wedges. Spread them evenly onto a large baking tray and drizzle with oil. Season with some salt and pepper. They don’t need anything else, as the burgers with chimichurri mayonnaise will provide enough flavour to the dish. Place the wedges in a preheated oven and cook for 35-40 minutes, shuffling them midway through.
STEP 2: Prepare the Vegetables for Halloumi Burger Toppings
Shred a couple of large lettuce leave and slice your tomato to put inside your burger for a bit of fresh crunch. Set aside for later.
Step 3: Make Chimichurri Mayonnaise
Now move on to making a Chimichurri Mayonnaise. Firstly, finely chop the coriander, chilli and red onion. Tip everything into a pestle and mortar (or a food processor) and crush in a small clove of garlic. Add a tbsp of olive oil and bash into a rough paste. Scoop the paste into a small bowl and mix with vinegar and mayo. This is truly the best halloumi burger sauce!
STEP 4: Make Halloumi Burger Patties
For the halloumi, slice it in half to get two thinner patties. Halloumi normally has a natural crack down the middle, so it almost breaks into two.
Pat dry and add to a large frying pan. Cover with a lid and cook on low heat for 5 minutes. As a result of this process, halloumi will soften and be easy to roll into a larger patty. Then take the halloumi halves out of the pan and place them onto a chopping board. Using a rolling pin, flatten the halloumi halves so that they are the size of your buns or slightly larger.
Return the halloumi halves to the frying pan and fry for a couple of minutes on each side on medium meat until halloumi browns and crisps up a bit.
STEP 5: Assemble
In the meantime, cut your brioche buns in half and place them in the oven with the wedges to toast for 1-2 minutes.
All that’s left to do is assemble. On the bottom half of your toasted brioche bun, arrange the shredded lettuce and tomato slices. Then, add your halloumi steak and add a generous tablespoon of chimichurri mayonnaise. Top with the other brioche bun half. Serve with crispy potato wedges and your favourite soft drink for an Ultimate Halloumi Burger experience!
What To Serve Halloumi Burgers With?
This Halloumi Burger is sandwiched between a brioche bun, but why not make Sourdough Burger Buns from scratch instead?! You can also choose to use different salad vegetables: lettuce can be replaced with spinach, tomatoes can be substituted with bell peppers and cucumber!
A good burger also needs a lovely potato dish! If plain wedges are not what you’re looking for, serve your halloumi burger with:
Other Burger Recipes
If this Halloumi Burger With Chimichurri Mayo doesn’t float your boat, have a look at some of our other delicious burger recipes below:
Ultimate Halloumi Burgers with Chimichurri Mayonnaise
- 400 g potatoes cut into wedges
- 15 g coriander finely chopped including stalks
- ⅛ red onion finely chopped
- ½ chilli finely chopped
- 1 garlic clove crushed
- 1 tbsp olive oil
- 1 tbsp vinegar red wine or rice
- 50 ml mayonnaise
- 225 g halloumi
- 2 brioche buns
- 2 large lettuce leaves shredded
- 1 small tomato sliced
- Preheat the oven to 200°C Fan. Spread your potatoes in a single layer on a large baking tray. Drizzle with oil and season with salt and pepper. Cook for 35-40 minutes.
- In the meantime, shred your lettuce and slice tomatoes. Set aside for later.
- To make chimichurri mayonnaise, put finely chopped coriander, red onion, chilli and crushed garlic in a pestle and mortar (or a food processor), add a tbsp of olive oil and bash to create a rough paste. Scoop out into a small bowl, add a tbsp of vinegar and mayonnaise. Mix well and set aside.
- Drain your halloumi and cut into two flat patties. Put them in a frying pan (no need to add oil) and cover with a lid. Cook on low heat for 5 minutes to soften it, then remove from the pan and place on a chopping board. Using a rolling pin flatten your halloumi halves to the size of your brioche buns or slightly larger.
- Return flattened halloumi halves to the pan and fry on medium heat for 2 minutes, then flip and fry for another two. Halloumi should brown and crisp up a little.
- In the meantime, cut your brioche in half and place in the oven for a couple of minutes to toast.
- To assemble, arrange shredded lettuce and tomato slices on the bottom half of your brioche buns. Add halloumi halves and spoon a generous amount of chimichurri mayo on top. Cover with the brioche dome and serve with crispy potato wedges.