In this burger recipe the halloumi toasts up beautifully with crispy golden edges and a gooey inside that holds its shape.
It is, however, a salty cheese, so these burgers are designed to play on its strengths, while adding in a touch of sweet-sourness to balance out its saline character. And they’re dead easy, mid-week supper material.
– 200g halloumi, drained and coarsely grated
– 2 spring onions, trimmed, halved lengthways and finely sliced
– 2 handfuls coarsely chopped flat-leaf parsley
– 2 tbsp finely chopped mint
– Finely grated zest of 1 lemon, plus a squeeze of juice
– 200g courgette, coarsely grated
– 1 medium free-range egg, beaten
– 4 tsp extra virgin olive oil
– 150g cherry tomatoes, halved
– Sea salt
– 1 heaped tsp finely sliced medium–hot red chilli
– 6 warm small round pittas, slit
– Diced avocado or balsamic onion relish
1. Combine the halloumi, spring onions, herbs and lemon zest in a large bowl. You can do this well in advance, then cover and chill.
2. Shortly before serving, sprinkle the tomatoes with salt and set aside for 15–30 minutes, then stir in the chilli.
3. Add the courgette to the cheese mixture and mix well, then season with a little lemon juice and add the egg.
4. Using an 8cm plain biscuit cutter or ring, press 3 heaped tablespoons of the mixture at a time into the ring to make small burgers 2–3cm thick – you should get six in all.
5. Heat 2 teaspoons of oil in a large non-stick frying pan over a medium–low heat and fry half the burgers at a time for 4–6 minutes on one side and about 3 minutes on the other side until golden and crusty.
6. Carefully lift them with a spatula now and again to check, as they can darken quite quickly and they are quite delicate.
7. Transfer these to a plate and keep warm in a low oven while you cook the remainder, adding the remaining oil to the pan.
8. Slip the burgers inside the pittas, add some diced avo or spread with some onion relish, and then scatter over the tomatoes.
Annie Bell recently completed a Master of Science degree in Human Nutrition. In The Modern Dairy, she sets out to overturn the myths and misconceptions surrounding dairy with over 100 innovative recipes that maximise the best ways to consume dairy, to derive all the goodness it has to offer without the pitfalls.
The Modern Dairy by Annie Bell is published by Kyle Books. Photography by Con Poulos.