Greek halloumi burger recipe that ‘tastes gourmet’ – ready in just 15 minutes

, with its Mediterranean taste and versatility in so many dishes, can work so well in a burger too.

If you’re in the mood for an easy yet flavour-packed , then look no further than this ‘irresistible’ that comes together in just 15 minutes.

Foodie Holly’s crispy halloumi burger concoction features luscious halloumi, enhanced by a zesty cucumber salad and rich tzatziki sauce—all of which come together to create a gourmet-tasting delight.

Posting on her , she said: “Whether for a casual dinner or a special occasion, these burgers bring a gourmet touch to your table with minimal effort.”

Here are the ingredients and method you’ll need to whip up this dish, perfect for serving up to four people.

Crispy Greek halloumi burgers 

Ingredients

• 220g halloumi
• 60g panko breadcrumbs
• 60g flour
• 100ml cooking oil
• One egg
• 30g parmesan, grated
• Four brioche buns
• One teaspoon paprika
• One teaspoon Italian seasoning
• One teaspoon garlic salt
• One cucumber
• Two tablespoon tzatziki
• 5g mint, chopped
• One teaspoon olive oil
• One teaspoon Greek yoghurt
• One large tomato, sliced
• One red onion, sliced

Start by prepping your fresh components. Turn the cucumber into ribbons with a vegetable peeler, sprinkle some salt over them, and set them aside for 10 minutes to draw out the moisture.

Meanwhile, slice up your tomato and red onion neatly.

Arrange three plates for coating the halloumi. Combine flour, half the portion of paprika, Italian seasoning, and garlic salt on one plate. On another, whisk an egg until smooth. On the last plate, mix together panko breadcrumbs, grated parmesan, and the remaining spices ready for the halloumi to be dipped and dressed.

Slice the halloumi into thick, uniform pieces and pat them dry using a paper towel. Each slice should then be dipped in flour, ensuring all sides are coated.

Following this, immerse it in the egg, allowing any surplus to drip off, before pressing it into the panko mixture until fully covered. Set these coated slices aside.

Heat a substantial layer of vegetable oil in a skillet over medium-high heat. Fry the halloumi slices for two to three minutes on each side, or until they turn golden and crispy.

Combine the cucumber ribbons with chopped mint, a splash of olive oil, and a spoonful of Greek yogurt. Stir until well mixed.

Cut the brioche buns in half and lightly toast them if desired. Begin with a layer of the cucumber salad on the bottom bun, followed by the crispy halloumi slices.

Add a spoonful of tzatziki, then layer on thin slices of tomato and red onion. Finish with the top half of the bun.