Take a break from the meat and enjoy this delicious vegetarian halloumi burger. These halloumi burgers take just a few minutes to put together, with no BBQ needed. Quickly-seared halloumi sits on top of a tahini yogurt sauce and is then topped with lettuce, sliced red onion, a thick slice of tomato and a simple cilantro, parsley and jalapeño mixture known as zhug. This Middle Eastern condiment is similar to pesto but with a bit of a spicy kick.
Halloumi burger: at a glance
I suspect that this burger might fall outside of some people’s comfort zone at first glance, but let me assure you that it really isn’t. Think of it as a cheeseburger … without the meat or a Mediterranean salad … on a bun. For what it’s worth, my meat-and-potatoes-loving husband declared that this burger needed to be added to our Summer burger rotation :)
- The parsley, cilantro and jalapeño-based zhug sauce is bright and fresh, with only as much heat as you like.
- The two sauces (tahini yogurt and zhug) are make-ahead friendly.
- With the sauces made ahead, the halloumi burger comes together in minutes, with the halloumi needing only a few minutes in a skillet.
- The halloumi can be cooked quickly in a skillet on the stovetop or on a BBQ grill or grill pan.
- A great vegetarian burger option that isn’t mushrooms!
Ingredients and substitution suggestions
A few notes about the key ingredients …
Halloumi – In keeping with the flavours of this halloumi burger, opt for Mediterranean-flavoured halloumi if available; otherwise, plain halloumi is fine. In Canada, Saputo makes a great Mediterranean-spiced halloumi available in 160g (5.6oz) packages. A 160g package will make 2-3 burgers, which may seem expensive, but I suspect no more so than ground beef. I watch for it to go on sale.
Tahini – Tahini is a sesame-seed-based condiment quite easily available at most grocery stores now. Look for it with the International foods, specifically with the Middle Eastern items. A good substitute for tahini is to combine a nut butter (almond, cashew, peanut) mixed with a little sesame oil. Alternatively, if you have sesame seeds on hand, you can process them in a food processor with a bit of cooking oil to make a paste.
Fresh parsley and cilantro – For the zhug, you’ll need some fresh parsley and cilantro.
Jalapeño – You’ll need just one fresh jalapeño. For a milder zhug sauce, use just the pepper or for a spicier version, add the seeds, too.
How to reduce the saltiness of halloumi
There’s no doubt, halloumi can be salty! To reduce the saltiness you can try one of these methods …
Cold water soak: Soak halloumi slices in cold water for 20-30 minutes before using, and pat dry well before using. (I don’t recommend soaking the Mediterranean-spiced halloumi, as the spices are just on the outside and will be washed off. I find this type of halloumi is typically less salty to begin with, though.) You can extend the soaking time up to several hours (in the fridge) to reduce even more salt.
Hot water soak: Pour boiling hot water over your halloumi slices and let them sit for 20 to 30 minutes. This quickly draws out salt and makes the centre extra soft and juicy.
Milk Soak: Soak slices of halloumi in a bowl of fresh milk for several hours or overnight, in the fridge. The milk neutralizes the brine gently and is great for retaining a creamy, rich flavour.
How to make halloumi burgers: step-by-step
This is a visual summary of the steps to make this recipe. Scroll down to the Recipe Card below for the complete list of ingredients and instructions.
- Make the tahini yogurt sauce and zhug (can be made ahead).
- Slice the halloumi and toast the hamburger buns.
- Set the halloumi to fry in a skillet, while you dress the burgers.
- Place the golden fried halloumi onto the burger and enjoy!
Step 1: Stir together the tahini yogurt sauce ingredients in a bowl.
Step 2: Add the zhug ingredients to a good processor and mix together.
Step 3: Both the zhug and tahini yogurt sauce can be made ahead.
Step 4: Mediterranean halloumi in the package.
Step 5: Slice the halloumi into two pieces.
Step 6: Toast the burger buns.
Step 7: Place the halloumi into a hot, oiled skillet to cook.
Step 8: Meanwhile, prepare the burger with the sauces and toppings.
Step 9: Place the browned halloumi directly from the skillet to the dressed burger and enjoy!
Halloumi burger tip!
Have all your burger toppings ready and the buns toasted before you cook the halloumi. Halloumi is best enjoyed immediately after cooking, not only because it is warm and melty, but because it can become a bit rubbery if allowed to cool too much after heating.
Halloumi burger variations
Pesto and sun-dried tomato pesto: use plain halloumi, replace the zhug with pesto and replace the tahini with sun-dried tomato pesto or simply sun-dried tomatoes processed with the yogurt.
Tzatziki and olive tapenade: use olive tapenade as a base for plain or Mediterranean halloumi, and top with sliced tomato, red onion and homemade or store-bought tzatziki.
Green goddess and herbs: combine fresh herbs (parsley, basil, cilantro, etc.) with Greek yogurt as a base for grilled halloumi, then top with fresh baby spinach or alfalfa sprouts, and sliced cucumber.
Harissa and roasted red pepper: Replace the tahini in the yogurt sauce with spicy harissa, then top with grilled eggplant and roasted red peppers.
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Get the Recipe: Halloumi Burger
Ingredients
For the tahini yogurt sauce:
- 1/3 cup plain Greek yogurt
- 1 Tablespoon tahini, well-stirred *see Note 1 below
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon honey
- 1 clove garlic, minced
- 1 1/2 teaspoons lemon juice
- pinch cumin
- pinch fine sea salt, more to taste
For the parsley cilantro sauce (zhug):
- 1/4 cup cilantro leaves
- 1/4 cup flat leaf parsley leaves
- 1/4-1/2 fresh jalapeño, diced pepper only for milder or add seeds for spicier
- 1 clove garlic
- 1 Tablespoon olive oil
- 1 Tablespoon water
- pinch cumin
- pinch ground coriander
- pinch salt and pepper
For the halloumi burger:
- 2 hamburger buns
- 5.5 oz (160 g) Mediterranean-spiced halloumi block , or plain halloumi
- 2 teaspoons olive oil
- 2 slices tomato, thickly-sliced
- 2 slices red onion, peeled
- fresh leaf lettuce
Instructions
- Make the tahini sauce by stirring together the 1/3 cup plain Greek yogurt, 1 Tablespoon tahini (well-stirred *see Note 1 below), 1 teaspoon extra virgin olive oil, 1/2 teaspoon honey, 1 clove garlic (minced), 1 1/2 teaspoons lemon juice, pinch cumin and pinch fine sea salt (more to taste). Use immediately or cover and refrigerate to use later in the day.
- Make the cilantro parsley sauce by adding the 1/4 cup cilantro leaves, 1/4 cup flat leaf parsley leaves, 1/4-1/2 fresh jalapeño (diced pepper only for milder or add seeds for spicier), 1 clove garlic, 1 Tablespoon olive oil, 1 Tablespoon water, pinch cumin , pinch ground coriander, pinch salt and pepper to the bowl of a food processor. Process until broken down to a chunky sauce. Use immediately or cover and refrigerate to use later in the day.
- Cut the 5.5 oz Mediterranean-spiced halloumi block (or plain halloumi) in half crosswise into two slabs. Set aside. Prepare the 2 slices tomato (thickly-sliced), 2 slices red onion (peeled) and fresh leaf lettuce. Set aside
- Preheat the oven broiler with a rack at least 6 inches from the heat. Split the 2 hamburger buns and place them onto a baking sheet. Place under the broiler and toast to golden brown. *Watch closely, as it only takes a few minutes! Remove and set aside.
- Spread the bottom part of the hamburger bun with some of the tahini yogurt sauce. Spread the top half of the bun with the cilantro parsley sauce, then layer the tomato, red onion and leaf lettuce on top of the cilantro parsley sauce. Repeat with the other hamburger bun. Set aside.
- Heat the 2 teaspoons olive oil in a non-stick skillet over medium heat. When hot, add the halloumi pieces and cook, undisturbed, until golden underneath, about 2 minutes. Flip and cook the other side until golden. Immediately transfer the hot halloumi onto the bottom half of the hamburger bun with the tahini sauce. Carefully place the dressed top half of the bun on top. Enjoy!
Notes
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress-free, rewarding and of course, delicious!
