I love how simple and versatile this recipe is. It’s quick enough for busy weeknights but tasty enough to impress guests. The halloumi gets beautifully crisp without falling apart, and the sweet chilli mayo gives a tangy-spicy kick that complements the salty cheese. I also enjoy that it’s vegetarian yet hearty enough to satisfy even the biggest appetites. Plus, it’s easy to customize with toppings or cook methods—grilled, fried, or air-fried.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 tbsp Olive oil 500 g (1.1 lb) Halloumi, Usually 2 blocks 50 g (0.5 cups) Plain flour 1 tsp Smoked paprika Salt and freshly ground black pepper
For the sweet chilli mayo: 100 g (4 oz) Mayonnaise 2 tbsp Sweet chilli sauce, Add more if you’d like more spice 1 Lime, Juice only (optional)
To serve: 4 Brioche buns 1 Avocado, Peeled and sliced 2 Large tomatoes Cress, (Optional) 0.5 Red onion, Peeled and sliced
Directions
I start by cutting each halloumi block in half across the center to make four square burger-sized pieces. Then, I mix the flour, smoked paprika, salt, and pepper on a plate and coat each piece of halloumi thoroughly.
To cook in the Air Fryer: I place the coated halloumi in the air fryer basket, spray the tops with a little oil, and air fry at 200°C (400°F) for 10–12 minutes, turning halfway if needed, until golden and crispy.
To cook on the Hob: I heat the olive oil in a frying pan over medium heat and cook the halloumi for about 5 minutes on each side until crisp and golden. I try not to move the pieces too much while cooking to keep the coating intact.
For the Sweet Chilli Mayo: I mix mayonnaise, sweet chilli sauce, and lime juice together until smooth.
To serve: I stack the burgers in brioche buns with slices of avocado, tomato, red onion, cress, crispy halloumi, and a generous spoonful of sweet chilli mayo.
Servings and Timing
This recipe serves 4 people and takes about 15 minutes total—5 minutes of prep time and 10 minutes of cooking. It’s ideal for a quick lunch or weeknight dinner.
Variations
I like to mix it up sometimes by adding grilled mushrooms or layering the halloumi with a chicken or beef patty for a heartier version. When I’m feeling lighter, I serve the halloumi with a fresh Greek salad or wrap it in lettuce instead of a bun. Grilling the halloumi without flour and dusting it with smoked paprika also works beautifully if I want a simpler version.
Storage/Reheating
If I have leftovers, I store the cooked halloumi in an airtight container in the fridge for up to 3 days. When reheating, I pop the slices back into the air fryer or a hot pan for a few minutes until they regain their crispiness. I don’t recommend microwaving, as it tends to make the halloumi rubbery. The sweet chilli mayo can be kept in the fridge for up to 4 days.
FAQs
How do I stop halloumi from becoming rubbery?
I find the key is not to overcook it and to serve it right away while it’s still warm and slightly gooey inside.
Can I make this burger vegan?
Yes, by using a vegan halloumi-style cheese and vegan mayonnaise, it can easily be made vegan.
Can I grill the halloumi instead of frying?
Absolutely. I sometimes grill it without the flour coating—just dust it with smoked paprika and keep an eye on it so it doesn’t burn.
What can I serve with these burgers?
I like serving them with chips, sweet potato fries, or a simple green salad for balance.
Can I make the sweet chilli mayo ahead of time?
Yes, I often make it a day ahead and keep it chilled until I’m ready to assemble the burgers.
What kind of buns work best?
I prefer soft brioche buns for their sweetness, but ciabatta rolls or whole grain buns work too.
Can I use pre-sliced halloumi?
Definitely. Pre-sliced halloumi works perfectly—just adjust the cooking time slightly if the slices are thinner.
Can I make these burgers gluten-free?
Yes, by substituting the plain flour for a gluten-free alternative and using gluten-free buns.
How spicy is the sweet chilli mayo?
It’s mildly spicy, but I like adding extra chilli sauce or even a pinch of cayenne pepper if I want more heat.
Can I freeze cooked halloumi burgers?
I don’t recommend freezing cooked halloumi, as the texture changes after thawing. It’s best made fresh.
Conclusion
I love how this Halloumi Burger delivers so much flavor in such little time. The crispy, salty cheese, creamy mayo, and fresh toppings make it a winner every time. Whether I cook it in the air fryer, on the hob, or even on the grill, it’s always a fast, delicious, and crowd-pleasing meal I come back to again and again.
A quick and flavorful vegetarian Halloumi Burger made in just 15 minutes, featuring crispy golden halloumi, creamy sweet chilli mayo, and fresh avocado served in a soft brioche bun.
Ingredients
4 tbsp Olive oil
500 g (1.1 lb) Halloumi (usually 2 blocks)
50 g (0.5 cups) Plain flour
1 tsp Smoked paprika
Salt and freshly ground black pepper
100 g (4 oz) Mayonnaise
2 tbsp Sweet chilli sauce (add more for extra spice)
1 Lime, juice only (optional)
4 Brioche buns
1 Avocado, peeled and sliced
2 Large tomatoes, sliced
0.5 Red onion, peeled and sliced
Cress (optional)
Instructions
Cut each halloumi block in half across the center to make four burger-sized pieces.
Mix the flour, smoked paprika, salt, and pepper on a plate and coat each halloumi piece thoroughly.
Air Fryer Method: Place coated halloumi in the air fryer basket, spray lightly with oil, and cook at 200°C (400°F) for 10–12 minutes, turning halfway until golden and crispy.
Hob Method: Heat olive oil in a frying pan over medium heat and cook the halloumi for about 5 minutes on each side until crisp and golden. Avoid moving pieces too much to keep the coating intact.
For the sweet chilli mayo, mix mayonnaise, sweet chilli sauce, and lime juice in a small bowl until smooth.
Assemble the burgers by layering brioche buns with avocado slices, tomato, red onion, cress, crispy halloumi, and a generous spoonful of sweet chilli mayo.
Serve immediately while the halloumi is warm and slightly gooey inside.
Notes
Serve right away to prevent the halloumi from becoming rubbery.
Can be made vegan by using vegan halloumi and mayo.
Substitute plain flour with gluten-free flour and buns for a gluten-free version.
Store leftover halloumi in the fridge for up to 3 days and reheat in an air fryer or pan.
Sweet chilli mayo can be made ahead and refrigerated for up to 4 days.
