Calling all halloumi fans! This crispy halloumi burger is made for you! Crispy, golden-brown halloumi cheese, sweet caramelized onions, crisp arugula and fresh creamy dill sauce nestled between a lightly toasted brioche bun. This easy halloumi burger is a great option if you’re looking for a vegetarian burger recipe dinner idea! That first bite is crunchy, sweet, salty and creamy all in one.

RECIPE TIPS

• Prepare the dill mayo first so that the flavours can come together while you prepare the remaining steps for the halloumi burgers.
  
  
• You can slice the halloumi into four pieces lengthwise or eight smaller slices.
  
  
• When making the caramelized onions, keep the heat on medium-low so that the onions don’t burn. Add the balsamic and sugar near the end once the onions soften. If added too early, the sugar will cause the onions to burn more easily.

INGREDIENT NOTES

Halloumi: Halloumi cheese is perfect for grilling, baking or frying because it has a high melting point. This recipe requires one block of halloumi cheese (about 200 grams). Slice the cheese lengthwise into 4 similar size pieces. I find it easier to slice the halloumi down the centre (lengthwise) and then slice those pieces down the centre again (lengthwise) to end up with four pieces (about 1/4″ thick). You can also slice the halloumi into 8 smaller pieces (about 1/4″ inch thick) like in this grilled halloumi salad recipe! Some grocery stores sell halloumi in rounds, so you’ll need four halloumi circles if you can find those.

Brioche buns: Brioche buns have a hint of sweetness and light texture. I love the texture of brioche buns, but you could make this into a pita wrap or use any bun you like. To lightly toast brioche buns, if desired, heat them whole in the oven under low heat (around 250°F) for a few minutes or slice them in half and heat the open sides of the bun in a frying pan for 15-30 seconds.  

Onion: I like using white or yellow onions when making caramelized onions because they are sweeter when cooked. But you could substitute red onion if that’s what you like more or have on hand. Adding sugar and balsamic vinegar (acidity) will help caramelize the onions when cooked under medium-low heat.

Potatoes: You can make homemade fries or use store-bought fries and then mix in the seasonings once the fries are cooked. Russet and Idaho potatoes have less moisture and are perfect for homemade fries. Yukon gold is a great all-purpose potato with a buttery flavour and creamy texture.


To slice potatoes into fries, follow these steps: peel the potatoes, cut the potatoes lengthwise, place each half cut side down and slice into 1/4″ or 1/2″ slices. And then cut those slices in half. Place the cut fries into a bowl and rinse them well with cold water until clear. Store the fries in a bowl with cold water until you’re ready to bake them.


When ready, pat the fries really well with a paper towel.  If the fries are damp, then they may steam instead of bake. It’s best not to overcrowd your baking sheet, and depending on your oven size, you may need to split the fries into two baking sheets.


Bake the fries at 375°F on convection bake for 30-35 minutes until the fries are tender. If you’d like them crispier, increase the heat to 400°F for about 10 minutes or until crispy. Bonus tip! Make extra dill mayo for the fries – you won’t regret it!

HOW TO MAKE CRISPY HALLOUMI BURGERS: STEP BY STEP

Step 1: Make the dill mayo. Combine mayonnaise with fresh diced dill, lemon juice, and a pinch of salt. Mix together, cover with plastic wrap and refrigerate until you’re ready to use it.

Step 2: Prepare and bake the fries. Slice the potatoes in half lengthwise, and cut the potatoes into 1/4″ to 1/2″ slices.  Spread out the sliced potatoes on a large baking tray. Bake the fries at 375°F on convection bake for 30-35 minutes until the fries are tender. If you’d like them crispier, increase the heat to 400°F for about 10 minutes or until crispy.

Prepare the remaining steps for halloumi burgers while the fries are baking in the oven. You could also use store-bought fries to save some time. Once the fries are ready, season them with roasted garlic powder, paprika, salt, dried oregano and a squeeze of lemon. Mix together in a large bowl.

Step 3: Make the caramelized onions. Peel and thinly slice the white or yellow onion. Sauté the onions with a little bit of olive oil and salt in a frying pan for 10-15 minutes on medium-low heat until the onions softened. Once the onions have softened, add in the balsamic vinegar and sugar and cook for a few more minutes on low heat.  Cook until softened and caramelized, and then set aside.

Step 4: Prepare and fry the halloumi. Slice the block of halloumi cheese into four slices (about 1/4″ thick). To create crispy halloumi, you’ll need three separate bowls: one with all-purpose flour, one with a whisked egg, and one with panko crumbs. Dip a slice of halloumi into the flour first, then the egg and finally the panko crumbs.  Repeat this process until all of the halloumi slices are breaded. Heat up a tablespoon or two of olive oil in a non-stick frying pan, and fry the halloumi slices on medium heat in a single layer in the frying pan.  Cook for 4-5 minutes on either side until golden brown.

Step 5: Assemble the halloumi burgers. Slice the brioche buns in half, and spread the dill mayo on the bun. Place the halloumi on top, then add the caramelized onions and fresh arugula. When the fries are ready, toss them with garlic powder, paprika, salt, dried oregano and a squeeze of lemon.

STORING AND SERVING

This recipe makes four burgers. If you have leftovers, store the ingredients separately and assemble the burgers once you’re ready to make them. When you’re ready to assemble the burgers, you can reheat the halloumi cheese and caramelized onions in a frying pan or the oven.

• Greek Lemon Potatoes
• Greek Salad
• Grilled Halloumi Salad
• Kolokithokeftedes Recipe (Greek Zucchini Fritters)
• Greek Chicken Burgers With Feta Cheese, Spinach and Sundried Tomatoes