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!
Try serving this burger with our Quinoa Salad with Lentils and Beets!
A burger is my go-to option when I’m out at a pub. Even a poor cook can put out a decent burgher, 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. Halloumi is also usually vegetarian, although it’s worth checking the package as it is occasionally made with animal rennet.
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!
How to make 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
Grilled Halloumi Burger with Garlic Red Pepper Aioli
This Grilled Halloumi Burger is so 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!
Ingredients
- 500g halloumi cut into 4 pieces (120g-130g each)
- 3 Portobello mushrooms (large)
- ½ cup mayonnaise + 1 tbsp
- 1 red pepper in oil
- Juice of ½ lemon
- 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.
Notes
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 418Total Fat: 31gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 100mgSodium: 450mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 29g
Ouch, halloumi sounds enticing, but it is SO high in sodium. Your recipe has 811mg of sodium, half of a healthy diet’s recommended sodium intake. Unfortunately, our American diet is too high in sodium, causing 40 percent of our population to have high blood pressure.
Halloumi is quite high in sodium, however the calculations were wrong so it is actually 450g. This has now been corrected. What you can do is to cut the slices thinner to make portions smaller and only have this as a treat once in a while, which is how I treat burgers generally.
What is HALLOUMI? I have never heard of it; is it a plant or meat?
Hello Shelly, halloumi is a semi-hard cheese originally from Cyprus, made with goat or sheep milk. It’s great for grilling and frying. One of my favourites! It is often vegetarian, but worth looking at the package.