This Grilled Halloumi Burger is quick and easy to make. The salty halloumi matches perfectly with the umami of the portobello mushroom and delicate sweetness of the garlic red pepper aioli. It’s the perfect fun and fast burger!
A burger is only as good as its bun, which is why I reach for soft, flavourful 2 hour hamburger buns!
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A burger is my go-to option when I’m out at a pub. Even a poor cook can put out a decent burger, and when done right, a burger is one of the best things to eat in any mood.
Grilled Halloumi Burger
Halloumi is a perfect choice for recipes like this. It is pleasantly tangy and salty and holds its shape beautifully even when while it gets soft when heated, it holds its shape beautifully.
Because halloumi brings so much punch to any meal, it’s important to balance out the flavours so the meal isn’t overwhelmed by the cheese. I’ve done that in this recipe by adding portobello mushroom. The mushroom brings a deep umami flavour and lots of moisture to the burger. So good!
I’ve also added garlic red pepper aioli. I love experimenting with variations of aioli, and chose to make this one with a slightly sweet taste. This is the ideal match for the salty cheese and savoury mushrooms, a perfect balance!
Garlic Red Pepper Aioli
Aioli can take so many meals to the next level and I end up making it a lot. It’s normally made using eggs and oil but it’s so much simpler to start with mayonnaise as it has both these ingredients anyway. You’ll get the best result by starting with the best quality mayonnaise you can find.
This recipe uses red peppers that have been roasted and marinated in oil are used in this recipe. While it is possible to make your own, good quality versions are easy to find in most grocery stores.
Combine the mayonnaise, red pepper, a clove of garlic and the juice of half a lemon in a blender or food processor. Let it run to create smooth sauce and you are ready to go! It’s a fantastic condiment that can be used in many different ways.
Burger toppings
You can find a infinite number of toppings to add to this burger. Just remember to keep a good balance between salty, sweet and savoury! Here are some suggestions:
- Avocado
- Sautéed onions
- Sautéed red and yellow peppers
- Fried egg
- Hot sauce
- Sautéed spinach
- Hummus
- Sun-dried tomatoes
- Chutney
Recipe tips and notes
- Slice the halloumi as evenly as you can. Ensuring that the slices are close to the same size will make it easier to keep all of them evenly.
- If you are not careful while grilling, the halloumi might slip between the bars and be lost forever. And keep the slices away from direct heat so they have time to soften without burning.
- Halloumi will return to a harder form as it cools, so prepare it right before you plan to serve the burgers.
- Halloumi is quite salty and you’ll enjoy the burger more if you pick toppings to match this. Fresh vegetables, earthy mushrooms and the slight sweetness of the garlic red pepper aioli combine with the grilled halloumi to make a complex and satisfying package. Pick the toppings you love the most, but try to keep a balance in mind to create the best possible burger.
- Even the best hamburger bun can start to fall apart when holding a burger, especially when moistened with a lovely sauce. The simple solution is to toast the buns before loading them up. Just a light toast will make them far more robust.
Serving suggestions
Burgers and fries are a must, aren’t they? Greek Fries, made in an air fryer if you have one, are a perfect match for this halloumi burger. Or add a different twist with Parmesan Truffle Fries or Chipotle Mayo Roasted Potato Wedges.
Of course, Dill Potato Salad means you can still get your potato fix in a cold form. Or for something a bit fresher and zestier, I heartily recommend Cucumber and Tomato Salad!
Storage and leftovers
Halloumi becomes soft and pleasant to eat when it is grilled, but reverts to a harder form as it cools. It is more satisfying to eat soon after cooking and therefore shouldn’t be made in advance.
This also means that it’s not ideal as leftovers, but of course we aren’t going to let any go to waste! Leftover pieces can be heated and softened in a microwave for 1-2 minutes, or by frying over medium heat and a small amount of oil.
More burger recipes
- Best Homemade Burgers
- Epic Smash Burger
- Greek Chicken Burger with Feta
- Salmon Burgers with Spicy Carrot Cucumber Slaw
- Burger in a Bowl
Grilled Halloumi Burger with Garlic Red Pepper Aioli
Ingredients
- 500g/1lb halloumi cut into 4 pieces
- 3 portobello mushrooms large
- 125ml/½ cup +1 tbsp mayonnaise
- 1 red pepper in oil
- ½ lemon juice of
- 1 clove garlic
Instructions
- Cut the block of halloumi on the long edge into four slices of equal size. Remove the step of the mushrooms to allow them to lay flat on the grill when the open side is down. Rub the portobello mushrooms with olive oil, salt and pepper.
- Heat a grill to medium-high. Grill mushrooms for about 12 minutes. Halloumi takes 5 minutes to grill on both sides. Avoid direct heat, and ensure that the grill bars are not far apart as the halloumi may fall between.
- While the portobello mushrooms and halloumi are grilling, combine the mayonnaise, sliced red pepper, garlic and the juice of half lemon in a blender or food processor until smooth.
- Assemble the burger on a lightly toasted bun using the ingredients of your choice. I used lettuce, tomato and onion.
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