I created this Halloumi Burgers with Sticky Chilli Sauce recipe for my friend Lucy's website - the beautiful Craftberry Bush. Lucy kindly let's me share any recipes I create for her with you guys too, and I couldn't wait for you to see this one.
You may or may not know but I’m a big fan of sticky-sweet recipes – sticky sauces, glazes, dips – I love them all! My husband Chris is a big meat-eater, so I often find myself combining our tastes and making things like sticky Chinese pork belly or sticky chicken stir fry.
However, I am trying to reduce the amount of meat we eat, and this meatless burger is the perfect way to do that.
Salty halloumi dusted in a semolina coating and fried until golden, served with mushrooms, crunchy onions and lettuce and finished off with a spicy, syrupy sauce.
You’ll no doubt find your hands and face covered in said sauce once you’ve finished, but it’s so worth it!
If you’ve never tried halloumi this is a great recipe to give it a go. Unlike other cheeses, halloumi doesn’t melt. It’s got a salty, chewy and slightly squeaky texture, that might sound a bit odd, but it really is very addictive.
What’s more, it’s just a case of slicing, coating and frying (you don’t even have to coat it if you don’t want to). No need to mix with a host of other ingredients and form into patties – it’s basically a ready-made burger just waiting to be sliced and cooked!
Better get those napkins ready 🙂
In order to make these ultimate vegetarian burgers you will need:
The Halloumi Burgers with Sticky Chilli Sauce Recipe:
Halloumi Burgers with Sticky Chilli Sauce:
- 2 tbsp vegetable Oil
- 5 mushrooms - sliced
- 3 tbsp semolina
- 1 pinch of salt and pepper
- 1 egg
- 5 oz (about half a pack) of Halloumi, cut into slices
- 2 brioche rolls
- 30 g of lettuce or spinach leaves
- ½ red onion - peeled and sliced
- Start by making the sauce. Place the sticky chilli sauce ingredients into your smallest saucepan and bring to the boil. Stir, and cook for a further 1-3 minutes until the sauce has reduced down to a runny syrup and then turn off the heat (it will thicker further as it cools).
- Heat 1 tbsp of the oil in a skillet and fry the mushrooms with a pinch of salt and pepper until browned, then remove from the pan.
- Add the remaining oil to the pan and heat.
- Place the semolina on a small dish with a pinch of salt and pepper. Crack the egg into a small dish and whisk lightly with a fork.
- Dip the halloumi slices into the egg, then coat in the semolina.
- Place the coated Halloumi into the pan and fry on a medium-high heat for 2-3 minutes on each side – until golden brown.
- Whilst the halloumi is frying, slice open and lightly toast the brioche rolls.
- Place bottoms of the two brioche rolls on two plates and top with the lettuce and mushroom slices.
- Once the halloumi is cooked, place it on top of the mushrooms. Top with slices of red onion and then drizzle over a little of the sauce. Place the top of the buns on the burgers and serve with any leftover sauce.
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