These vegetarian haloumi burgers are big on flavour and extremely filling. Golden pieces of grilled haloumi served with roasted capsicum, red onion, rocket and a homemade, herby mayonnaise.
Every time I post a haloumi recipe on my website, people go crazy for it! I have a feeling this Haloumi Burger with a herby mayonnaise dressing will be no exception. The perfect meal to make for your vegetarian friend or family member, or yourself if you're conscious of reducing your meat intake.
The homemade herby mayo goes so well with the salty, golden haloumi, tangy capsicum and sharp red onion. If you're looking for other filling Vegetarian recipes, rest assured I have over 50 (and counting!) on the website.
- Haloumi: This delicious cheese is the hero of this dish. Haloumi cheese is a semi-hard, brined cheese traditionally made from a mixture of sheep's and goat's milk. It has a unique texture that is firm and chewy, making it perfect for grilling or frying.
- Capsicum: If you have the time, feel free to roast your own capsicum for these burgers. For ease, I used store-bought roasted capsicum in a jar.
- Buns: Any type of buns will work in this recipe. Soft ciabatta, traditional sesame buns, brioche or even gluten free buns can be used.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Place the herbs in a pull chopper and finely chop. Add the remaining herby mayo ingredients and keep blitzing until combined.
Spray a non-stick pan with a little canola oil. Over a gentle heat, fry the haloumi for a couple of minutes on each side until golden brown. Take off the heat.
Spread the herby mayo across the base of the bun. Layer with rocket, roasted capsicum, haloumi then red onion. Spread the tomato relish across the top half of the bun then place on top. Serve immediately.
Here are 5 top tips to help prevent haloumi from sticking to the pan; preheat the pan, use a non-stick pan, oil the pan and cheese, don't overcrowd the pan and use a spatula.
Yes, haloumi cheese is generally considered vegetarian-friendly. As always, check the label of your haloumi to ensure it is totally vegetarian.
These burgers are best served at the time they are made. If you have leftover components, store them separately in containers in the fridge for up to three days. You could reheat the haloumi or serve it cold with the other burger parts in a fresh or toasted bun.
To make this meal vegetarian and gluten free, simply replace the bread rolls with gluten free buns, wraps or bread.
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- Handful of fresh basil
- Handful of fresh parsley
- ¼ cup mayonnaise
- 1 clove garlic, crushed
- 1 tsp lemon juice
- Salt and pepper to taste
- 4 toasted ciabatta buns, sliced in half
- 100g rocket
- 200g roasted capsicum, sliced
- 200g haloumi, sliced into 12 pieces
- ½ red onion, sliced
- 2 Tbsp tomato relish
- Herby mayo: Place the herbs in a pull chopper and finely chop. Add the remaining herby mayo ingredients and keep blitzing until combined.
- Spray a non-stick pan with a little canola oil. Over a gentle heat, fry the haloumi for a couple of minutes on each side until golden brown. Take off the heat.
- To assemble: Spread the herby mayo across the base of the bun. Layer with rocket, roasted capsicum, haloumi then red onion.
- Spread the tomato relish across the top half of the bun then place on top. Serve immediately.
- I used roasted capsicum from a jar which is a great option when capsicum is expensive. Otherwise you can roast your own.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 514Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 45mgSodium: 940mgCarbohydrates: 53gFiber: 4gSugar: 12gProtein: 21g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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