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 Burgers will make you forget all about the traditional beef quarter pounders that you’ve been eating for years. Our Chimichurri Mayonnaise is one of the best condiments we’ve made so far! Served with crispy oven-baked potato wedges, this dish is making a regular appearance on our menu!
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. It’s unusual texture and salty flavour has us completely hooked. Having used it in as many recipes as possible, we have arrived at our Ultimate Halloumi Burgers recipe, that we are sharing with you today.
Start by preparing your potatoes. Scrub them and cut 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 will provide enough flavour to the dish. Place them in a preheated oven and cook for 35-40 minutes at 200°C Fan, shuffling them midway through.
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.
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.
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.
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!
We make our own Sourdough Brioche Burger Buns and I am looking forward to sharing the recipe with you soon.
For other ideas, have a look at our favourite dinner recipes:
- Spicy Bean Stew with Cheesy Dumplings
- Our Best Pizza Topping
- Vegan Pineapple Stir Fry with Curried Coconut Sauce
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 180°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.