Grilled halloumi burger

Beef burgers, chicken burgers, bean burgers. We like them all as much as the next person. But swap your beef burger for halloumi and you’ve got a surprisingly healthy vegetarian alternative. Here’s how we serve our grilled halloumi burger at The Living Space.

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Serves three

Ingredients

3 large flat mushrooms
1 clove of garlic
Pinch of fresh thyme
Olive oil
Salt and black pepper to season
1 pack of Greek halloumi – 250g
3 brioche burger buns or your favourite choice of bread
Houmous
Smoked red pepper relish
1 packet wild rocket – 70g
Lemon dressing (good olive oil and lemon juice) to dress the rocket

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Method

Set the oven to 180oC

Peel the mushrooms and place on a tray.

Grate the garlic, pick the thyme leave and mix both with a little oil. Pour this over the mushrooms and season.

Place in the oven and roast for about 8 minutes until the mushrooms are soft and are starting to colour.

Cut the halloumi cheese into 3 slabs length ways to get a larger cooking surface, place in an already hot, lightly oiled pan on a medium heat. The trick is to soften the cheese without burning the outside; you do not want a crisp grilled cheese with a hard rubbery centre.

Cut the buns and grill the middles.

Spread houmous on both sides, place mushrooms on top, then halloumi and relish.

Dress the rocket in lemon dressing and fill, replacing the bun.

Enjoy!

The grilled halloumi burger is served in The Living Space.

8 thoughts on “Grilled halloumi burger

  1. Stephen

    Thanks for the recipe. Absolutely delicious, so much so, they were considered better than the beef burgers by the meat eaters who tried them!

    Reply
    1. heidi

      Hi Jaz,
      The halloumi takes about 2 minutes on each side to grill. Beetroot tamarind chutney takes about an hour. Cashew aioli needs the cashews soaking overnight before making the aioli.
      We hope that helps.
      Team WGB

      Reply

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