This halloumi burger has all the classic toppings: tomato, red onion, iceberg lettuce and pickled cucumbers on a brioche bun. The tangy dressing perfectly complements the golden and crispy halloumi “steaks” in this sandwich.
The recipe comes from vegeterian chef Rasmus Zepernick‘s comprehensive guide to Halloumi. In the cookbook, he writes, “In recent years, burger restaurants of all kinds have started popping up on street corners in Denmark, each one better than the last. When I make my own burgers at home, I tend to be heavily inspired by my favorite local restaurants, and so far no other place does it for me like the Gasoline Grill in central Copenhagen.”
What is halloumi?
Halloumi is a white semi-hard cheese that maintains its shape even when heated, making it ideal for grilling. It can also be baked or fried, like in this halloumi burger recipe. It originates from the Eastern Mediterranean island of Cyprus, and is traditionally made with goat’s or sheep’s milk.
What other ways can I use halloumi?
There are many ways to enjoy halloumi, whether it’s incorporated into main dishes or sides. Some other recipes to try are a Squash and Halloumi Salad, Halloumi Fries With Chili-Yogurt Sauce or Zepernick’s Potato Salad.
Halloumi Veggie Burger
Ingredients
Dressing (Gasoline sauce)
- 4 tbsp mayonnaise
- ½ tbsp ketchup
- 1 tsp Worcestershire sauce
- 2 tbsp pickled cucumbers finely chopped
- 1 tsp paprika
- pepper
Burger
- 1 block of halloumi 200 g
- ½ head iceberg lettuce
- ½ red onion
- 1 large tomato
- 10 slices pickled cucumber
- 2 brioche buns
Instructions
Dressing
- Make the dressing by mixing all the ingredients in a bowl. Place it in the fridge until serving time.
Burger
- Cut the halloumi in half so that you get 2 equal-size “steaks.” Fry them in a pan until golden brown and crispy.
- Rinse the iceberg lettuce and cut the red onion into rings.
- Cut the tomato and pickled cucumbers into thin slices.
- Heat the burger buns in the oven or in a pan.
- Now it’s time to assemble your burgers. Begin by spreading some of the dressing onto the bottom half of the buns. Next add the lettuce, crispy halloumi, more dressing, tomatoes, pickled cucumbers, and red onions before finishing with the top half of the bun. Serve and enjoy!
