Grilled halloumi burger

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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.


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
Smoked red pepper relish
1 packet wild rocket – 70g
Lemon dressing (good olive oil and lemon juice) to dress the rocket

Serves three


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.


The grilled halloumi burger is served in The Living Space.