Halloumi Burger

by Barry Lewis

Prep time
5 mins
Cook time
15 mins


wholemeal burger buns

1 onion, finely diced

1 tsp paprika

1tbsp mango chutney

1/2 yellow pepper cut into strips

6 button mushrooms, washed and quartered

2tbsp houmous

1tbsp red pepper paste

rocket salad to garnish

1 block of halloumi cheese

vegetable oil for frying

This recipe for a super delicious vegetarian halloumi burger is so simple, quick, but rammed full of flavour, it was such a fun recipe to make! The recipe below serves 2 people, but you can easily tweak it to make for more servings, it would go great at a barbecue. We have wholemeal buns with a red pepper paprika houmous base, rocket salad, blistered peppers and mushrooms, fried halloumi strips and an onion mango relish dumped on top, it just works a charm, have a go and let me know how you get on!

Grab a small bowl and mix together the red pepper paste, houmous and paprika, tweak to taste then put in the fridge for the time being.

In two frying pans add a little oil and fry the onions on their own until starting to brown, stirring regularly. Whilst in the other pan fry the peppers and mushrooms until blistered and softened / charred. Remove from the heat both pans once done, the pepper pan should finish just before the onions, but keep both of the ingredients moving to prevent burning. In the pan with the cooked onions add in a good tablespoon of mango chutney and the paprika and mix well, the residual heat in the frying pan should warm it through slightly and make it a nice mango relish.

In one of the pans used before, add a little oil and fry the halloumi until browned on both sides (normally 2 minutes per side) 2 slices per burger is good, rest on kitchen towel.

Build the burger by spreading some houmous on the base, then rocket salad, the blitzed mushrooms and peppers, lay on the halloumi strips, coat them in the onion relish and finish with the lid of the bap coated on the inside with more red pepper houmous – incredible!