Ingredients

7oz / 200g halloumi cheese

2 burger buns

1 small to medium red onion, sliced

2 lettuce pieces

4 tomato slices

2-3 teaspoons extra virgin olive oil

¼ cup whole egg mayonnaise

2oz / 55g marinated roasted red peppers

1 small garlic clove (or 2 if you like it garlicky)

½ teaspoon red pepper flakes (adjust to taste)

Squeeze of lemon juice

Pinch of salt

Instructions

Step 1: Make the red pepper aioli by combining mayonnaise, drained roasted peppers, garlic, red pepper flakes, and a pinch of salt in a blender or jar. Blend until smooth. Transfer to a small bowl, add a squeeze of lemon juice, and adjust seasoning to taste.

Step 2: Slice the halloumi cheese into two pieces. Drizzle one teaspoon of olive oil over the cheese and rub it into both sides.

Step 3: Heat a grill pan or skillet over medium heat. Add a drizzle of olive oil to one side and cook the sliced red onions with a pinch of salt. Add a splash of water to help soften the onions more quickly.

Step 4: Once the onions are nearly cooked, add a drizzle of olive oil to the other side of the pan and place the halloumi slices down. Cook for 2-3 minutes without moving to form a golden crust and grill lines.

Step 5: Carefully flip the halloumi to cook the other side. Meanwhile, slice the burger buns in half and remove the onions from the pan. Toast the buns cut side down in the pan. When the second side of the halloumi is golden brown, remove everything from the heat.

Step 6: To assemble, spread a dollop of red pepper aioli on the bottom buns. Layer with lettuce, tomato slices sprinkled with a pinch of salt, and grilled onions. Place the halloumi on top, smear aioli on the top buns, and close the burgers. Enjoy your delicious halloumi burger!

Tips & Variations

For extra smoky flavor, grill the halloumi over charcoal or use smoked paprika in the aioli.

Swap lettuce for arugula or baby spinach for a peppery bite.

Add avocado slices or pickled jalapeños for an extra creamy or spicy kick.

If you prefer a vegan option, substitute halloumi with firm tofu and use vegan mayo.

FAQs

Can I prepare the red pepper aioli ahead of time?

Yes, the aioli can be made up to 2 days in advance and stored in the refrigerator. This allows the flavors to develop even more.

What is the best way to prevent halloumi from sticking to the pan?

Make sure your pan is well-heated before adding the halloumi and use a little olive oil. Avoid moving the cheese while cooking so it forms a crust that naturally releases from the pan.