Crispy Halloumi Burgers

Vegetarian halloumi burgers, ready to eat in 15 minutes! Pieces of fried halloumi cheese in a deliciously crispy coating, served on a toasted brioche bun with lettuce, tomato, red onion and sticky sauce. They are crunchy on the outside, gooey and melty on the inside and completely irresistible! Don’t forget the chips!

Why you’ll love this recipe

• Quick and easy – you can have them on the table in 15 minutes, from start to finish. Perfect for a quick lunch or easy midweek dinner!
• Minimal ingredients – a few basic ingredients from the fridge and pantry, plus some halloumi and burger buns.
• Vegetarian – halloumi cheese is the star of the dish! Crumbed and gently fried, it makes a flavour-packed meat-free option that everyone will love.
• Versatile – grill the cheese instead of frying, if preferred. Use any burger toppings and dressings that you like.

For some more homemade burger recipes, check out these crispy chicken burgers, air fryer turkey burgers and irresistible cheeseburgers!

Ingredients you will need

* This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!

• Halloumi – a salty, semi-hard cheese made on the island of Cyprus. It is made from sheep, goat or cow’s milk (or a combination of these milks). It has a high melting point, which makes it perfect for grilling and frying; it won’t melt and lose its shape like other cheeses. It also makes a great meat substitute in burgers. You can find halloumi in most supermarkets and delis, or you can even make your own!
  
  Choose good quality, authentic halloumi for best results. One block is sliced through the middle, to make two ‘burger-shaped’ pieces. Most halloumi is suitable for vegetarians, but some brands contain rennet, which is not vegetarian. Be sure to check the label if you require vegetarian halloumi.

• Semolina – a coarse, pale yellow coloured flour that is used to coat the halloumi pieces. When fried, semolina is crispier than flour and breadcrumbs, making the halloumi beautifully crunchy and golden on the outside. It is easily found in supermarkets and grocers. Alternatively, panko breadcrumbs or regular breadcrumbs can be used.

• Egg – one large egg is used to help the coating stick to the halloumi. It can be left out, if required.

• Salad – I use a combination of chopped lettuce, tomatoes and red onion. But you can use your favourite burger toppings and whatever fresh or grilled veggies you have in the fridge.

• Burger buns – I use brioche buns for a traditional burger taste. But you can use any type of soft, round bun or roll that you prefer.

• Sauce – sweet chilli sauce, smoky BBQ sauce, HP sauce or chutney/onion relish are great options, but you can add your own flair by using your favourite burger sauce. I have used HP sauce in the photos below.

Step by step guide

**Full ingredient list and detailed step-by-step instructions can be found in the recipe card below.

Step 1 – Prepare your fillings;

Chop the lettuce, tomato and onion and set aside, ready to assemble the burgers.

Step 2 – Make the halloumi patties;

Cut the blocks of halloumi through the middle, to make four burger-sized pieces.

Mix the semolina together with the paprika, salt and pepper.

In a separate bowl, beat the egg with a fork.

First, dredge the halloumi pieces through the beaten egg until completely covered. Then, coat them in the semolina mixture.

Step 3 – Cook the halloumi;

In a pan, shallow-fry the halloumi in oil on both sides, until they are crispy on the outside and a deep golden colour. Place the halloumi onto a rack to drain any excess oil.

** Fry the halloumi over low heat (but so that the oil still gently bubbles) to make sure that it heats the cheese all the way through without burning the outside.

Step 4 – Toast the buns;

While the halloumi is cooking, lightly toast the burger buns in a frying pan with a little oil spray. Toast the inside of the buns for 1-2 minutes, until golden brown. This step is optional, but highly recommended!

Step 5 – Assemble the burgers;

Pile the toasted burger buns with your choice of salads or veggies, followed by the fried halloumi pieces, sliced onion and burger sauce. Serve with chips or your choice of sides!

Expert tips

• Grill instead of fry – if you don’t want to crumb and shallow-fry the halloumi, skip the semolina coating and grill or pan fry it (with a light oil spray) instead. Cook until the cheese is lightly golden on both sides.
• Halloumi is safe to eat cold, but it tastes much better when warm and gooey. Assemble the burgers with the cooked halloumi immediately, for best results.
• Most halloumi is vegetarian, however some brands contain animal rennet, which is not suitable for vegetarians. If you require the burgers to be vegetarian, check the labels and make sure the halloumi you choose does not contain rennet.
• Don’t move the halloumi while it is frying, or the coating may come loose or fall off. Only move when turning or removing it from the pan.
• Cooking times will vary, depending on the thickness of the cheese and the temperature of the pan. The halloumi is cooked when the surface is crisp and light-golden on both sides and gooey/soft in the middle.
• This recipe was first published in July 2021, where the blocks of halloumi were coated in a flour mixture instead of semolina. I have tested this recipe by coating the halloumi with plain flour, semolina and breadcrumbs. The semolina results in the crispiest, crunchiest coating. But any can be used depending on what you have in your pantry.
• Use any vegetables or salads you like! Some great suggestions are, grilled veggies like capsicum, zucchini or mushrooms, shaved (fresh) carrot or cucumber, rocket (arugula) or some fresh or pickled chilli.
• Add your favourite sauce. Sweet chilli sauce, HP sauce, smoky BBQ, onion relish, chilli jam, tomato chutney or chilli mayo all make fabulous additions to these burgers!

FAQs

Related recipes

Tried this recipe? Please leave a star ⭐⭐⭐⭐⭐ rating or leave a review below and let me know how you went!

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Instagram and Pinterest for the latest recipes and news.

Are you following us on Facebook, Instagram and Pinterest?

Update Notes: This recipe was originally published in July 2021, but was re-published with new information, helpful tips and photos in November 2022.