Halloumi Burgers

5 from 2 votes

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

Prep Time10

Cook Time5

Total Time15

Course: Main Course

Cuisine: Australian

Servings:

Calories: 824kcal

Author: Andrea Geddes

Ingredients

360 grams halloumi cheese (2 blocks sliced in half through the middle) to make 4 burger-sized pieces. 360-400 grams.
1 egg lightly beaten
½ cup semolina
½ teaspoon paprika
¼ teaspoon salt
pepper
⅓ cup canola oil canola or vegetable oil, for frying

To serve

4 brioche burger buns or use grain/white/wholemeal buns instead
2 cups iceberg lettuce shredded
2 tomatoes thickly sliced
1 red onion sliced into rings
burger sauce choose your favourite!

Instructions

Slice each halloumi block through the middle, making 4 burger-sized pieces.
In a bowl, mix the semolina with the paprika, salt and pepper and set aside.
In a separate bowl, beat the egg and set aside.
Dredge the halloumi pieces through the egg, until completely coated.
Coat the halloumi in the semolina mixture, until completely covered. Place the halloumi pieces on a plate while you heat the oil.
Heat the oil in a large frying pan over medium heat and carefully add the halloumi pieces. Turn the heat to LOW (but make sure the oil is still gently bubbling) and cook for around 6-7 minutes, turning halfway, until crispy and golden on the outside and soft in the middle.
Remove the halloumi from the pan and place it on a wire rack with a tray underneath to drain the excess oil.
While the halloumi is cooking, lightly toast the insides of the brioche buns in a frying pan coated with a light oil spray for 1-2 minutes over medium heat, until lightly golden.

Assemble your burgers

Pile the salads onto the burger buns and top them with pieces of fried halloumi, onion slices and your choice of burger sauce. Serve immediately with your favourite sides. Enjoy!

Notes

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 is vegetarian.
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. 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.
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!
Fry the halloumi patties over low heat (but so that the oil is still gently bubbling around the cheese) for 2-3 minutes each side. This ensures that the cheese heats through and becomes soft in the middle, while remaining light and golden on the outside.
Please note that the nutrition information is based on the ingredients being divided into 4 burgers, with one burger being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the burgers.
This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition