Halloumi Burgers

What Goes With It

• Oven chips
• Coleslaw
• Pickled red onion
• Cold lager

How to Cook Halloumi Burgers

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1. Stir the mayonnaise with the garlic and lemon juice.

   Mark done

2. Pat the halloumi dry. Heat a dry non-stick frying pan over medium-high heat.

   Mark done

3. Sear the slabs for 3 minutes on each side until deep gold. Toast the cut sides of the buns in the pan for 1 minute.

   Mark done Start 3 min timer

4. Spread the buns with the mayonnaise. Add lettuce, tomato, onion and halloumi and serve at once.

   Mark done

Notes From the Method

Cut the slabs about 1 cm thick.

Use a dry pan and no oil.

If the cheese sticks, wait; it releases once it has browned.

Put the lettuce next to the bun to keep it crisp.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Keeping What's Left

Best eaten at once. Cooked halloumi keeps in the fridge for 1 day but turns firm.

Halloumi Burgers: Your Questions Answered

Halloumi Burgers Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.