'Irresistible' crispy Greek halloumi burger recipe that's ready in just 15 minutes
Halloumi is one of those versatile foods that works so well in plenty of dishes, especially when they're inspired by the Mediterranean flavours of Greek cuisine.
The salty cheese makes a great alternative for meat in a burger too - so if you've been looking for a new dinner recipe to try that's super-quick but doesn't compromise on flavour, then this dish is for you.
Recipe creator Foodie Holly has shared a 15-minute Greek-inspired halloumi burger recipe that tastes 'irresistible' and is packed with flavour thanks to the tangy cucumber salad and creamy tzatziki that it's paired with.
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All you need is a few simple ingredients and 15 minutes of your time, and you'll have a satisfying and flavourful dinner on the table that your friends and family are sure to love.
On her website, Holly said: "Whether for a casual dinner or a special occasion, these burgers bring a gourmet touch to your table with minimal effort."
Here's everything you need to make this recipe, which serves four.
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
Method
First, prep your ingredients. Cut the cucumber into ribbons using a vegetable peeler, then sprinkle them with salt and leave them to set for 10 minutes. While you're doing this, slice the tomato and red onion.
Set up three plates. On one plate, mix flour with half the paprika, Italian seasoning, and garlic salt. On the second, beat an egg. On the third, combine panko breadcrumbs, parmesan, and the remaining spices.
Cut the halloumi into thick, even slices, and pat dry with a paper towel. Dip each slice into the flour, coating all sides.
Next, dunk it in the egg, allowing any excess to drip off, and press it into the panko mixture until fully coated. Set the coated slices aside.
Heat a generous layer of vegetable oil in a skillet over medium-high heat. Fry the halloumi slices for two to three minutes per side, or until golden and crispy.
Toss the cucumber ribbons with chopped mint, a drizzle of olive oil, and a dollop of Greek yogurt. Mix until well combined.
Slice the brioche buns in half and lightly toast them if you like. Start with a layer of the cucumber salad on the bottom bun, followed by the crispy halloumi slices. Add a dollop of tzatziki, then layer on thin slices of tomato and red onion. Top with the bun lid.
