Harissa Halloumi Burgers with Cucumber Salad and Garlic Yogurt

Name: Harissa Halloumi Burgers with Cucumber Salad and Garlic Yogurt
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 16 oz (two 8-oz blocks) (450 g) halloumi cheese, patted dry, each block sliced lengthwise into 2 slabs about ½ inch (1.25 cm) thick, to make 4 slabs; 3 tablespoons (45 g) harissa paste; 2 tablespoons (30 ml) extra-virgin olive oil; 1 tablespoon (15 ml) fresh lemon juice; 2 teaspoons (14 g) honey; ½ teaspoon (1 g) ground cumin; 7 oz (200 g) small cucumber, sliced into very thin rounds (about ⅛ inch / 3 mm); 1 oz (about ¼ small onion) (30 g) red onion, very thinly sliced; 2 tablespoons (6 g) fresh mint leaves, roughly chopped; 1 tablespoon (15 ml) white wine vinegar; ¼ teaspoon (1½ g) fine salt; ½ cup (120 g) full-fat Greek yogurt; 1 small clove (3 g) garlic clove, finely grated or crushed to a paste; ½ teaspoon (1 g) lemon zest, finely grated; black pepper, freshly ground, to taste; 4 buns (280 g) brioche burger buns, split horizontally; 1 tablespoon (14 g) unsalted butter, softened; 1 cup (loosely packed) (30 g) baby arugula; 5 oz (150 g) large ripe tomato, cut into 4 thick slices

From the MyKitchenBank Kitchen

Thick slabs of halloumi are marinated in a smoky, lightly sweet harissa glaze, then grilled until golden and squeaky-soft. They're stacked in buttery brioche with cool cucumber-mint salad and garlicky yogurt for a hearty vegetarian burger with the satisfying bite of a chicken sandwich.

Prep: 20 min
Cook: 10 min
Wait: 20 min
Total: 50 min
Makes: 4 burgers

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Ingredients

4 servings

For the halloumi
16 oz (two 8-oz blocks) (450 g) halloumi cheese, patted dry, each block sliced lengthwise into 2 slabs about ½ inch (1.25 cm) thick, to make 4 slabs
3 tablespoons (45 g) harissa paste
2 tablespoons (30 ml) extra-virgin olive oil
1 tablespoon (15 ml) fresh lemon juice
2 teaspoons (14 g) honey
½ teaspoon (1 g) ground cumin
For the cucumber salad
7 oz (200 g) small cucumber, sliced into very thin rounds (about ⅛ inch / 3 mm)
1 oz (about ¼ small onion) (30 g) red onion, very thinly sliced
2 tablespoons (6 g) fresh mint leaves, roughly chopped
1 tablespoon (15 ml) white wine vinegar
¼ teaspoon (1.5 g) fine salt
For the garlic yogurt
½ cup (120 g) full-fat Greek yogurt
1 small clove (3 g) garlic clove, finely grated or crushed to a paste
½ teaspoon (1 g) lemon zest, finely grated
black pepper, freshly ground, to taste
To assemble
4 buns (280 g) brioche burger buns, split horizontally
1 tablespoon (14 g) unsalted butter, softened
1 cup (loosely packed) (30 g) baby arugula
5 oz (150 g) large ripe tomato, cut into 4 thick slices

Equipment (7)

Grill or heavy cast-iron grill pan
Sharp knife and cutting board
Shallow dish or zip-top bag for marinating
Small and medium mixing bowls
Wide metal spatula or tongs
Pastry brush (optional)
Paper towels

Steps

Before you start

Halloumi is salty, so the recipe uses very little added salt. Taste the cucumber salad before adding more.
Check your harissa label: brands vary a lot in heat. Use a mild paste if serving children or heat-sensitive guests.
If using a charcoal or gas grill, clean the grates well and have oil and tongs ready, because cheese sticks to dirty or cool grates.
The halloumi marinates for 20 minutes. Use that time to make the salad and sauce, and light the grill for the last 10 minutes.

1
Salt the cucumber salad
- In a medium bowl, toss the thinly sliced cucumber, sliced red onion, chopped mint, white wine vinegar and fine salt.
- Stir well, then set aside at room temperature while the halloumi marinates.
- The salt will draw out a little liquid and soften the onion's bite.
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Ready when: Cucumber looks slightly glossy and the onion is softened and pink.
Tip: Slice the cucumber as thin as you can; thick slices stay watery and make the burger slide apart.
2
Mix garlic yogurt
- In a small bowl, stir together the Greek yogurt, grated garlic and lemon zest.
- Season with a few grinds of black pepper.
- Taste and adjust; you probably won't need salt because the halloumi is salty.
- Refrigerate until assembly.
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Ready when: Sauce is smooth, creamy and noticeably garlicky.
Tip: Grate the garlic on a fine rasp so no raw chunks bite through the sauce.
3
Slice and dry halloumi
- Remove the halloumi from its brine and pat very dry with paper towels.
- Cut each 8-oz (225 g) block in half lengthwise (through the thickness) into two slabs about ½ inch (1.25 cm) thick, for 4 slabs total.
- Trim any slab so it roughly matches the width of your buns.
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Ready when: Slabs are dry to the touch and even in thickness.
Tip: Dry cheese browns instead of steaming, and holds the marinade better.
4
Marinate the halloumi
- In a shallow dish, whisk the harissa, olive oil, lemon juice, honey and cumin into a thick, spreadable marinade.
- Add the halloumi slabs and turn them to coat both sides and the edges.
- Let sit at room temperature for 20 minutes.
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Ready when: Each slab is evenly coated in a deep red-orange paste.
Tip: Don't marinate longer than 1 hour or the halloumi can turn too salty and soft.
5
Heat the grillOven 425°F / 220°C
- About 10 minutes before the marinade time is up, heat a grill to medium-high (around 425°F / 220°C), or heat a cast-iron grill pan over medium-high for 3 to 4 minutes.
- Scrub the grates clean, then wipe them with an oiled paper towel held in tongs.
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Ready when: You can hold your hand 5 inches above the grates for only 3 to 4 seconds; a drop of water sizzles instantly.
Tip: A properly hot, clean grate prevents sticking and gives clear grill marks.
6
Grill the halloumi
- Lay the marinated slabs on the grill, scraping excess marinade back into the dish for later.
- Grill without moving for 2 to 3 minutes, until the underside is deeply golden with dark grill marks and releases easily.
- Flip with a wide spatula, brush the tops with a little leftover marinade, and grill another 2 to 3 minutes.
- Move to a plate.
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Ready when: Both sides are golden-brown with charred stripes, and the slab is soft and slightly bulging when pressed.
Tip: If a slab resists lifting, give it another 30 seconds; it releases itself once it has a crust. Honey in the marinade scorches fast, so move slabs to a cooler spot if they blacken.
7
Toast the buns
- Spread the softened butter over the cut sides of the brioche buns.
- Place them cut-side down on a cooler part of the grill, or in a dry skillet over medium heat, for 1 to 2 minutes.
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Ready when: Cut sides are golden and lightly crisp.
Tip: Watch closely: brioche's sugar and butter toast to burnt in seconds.
8
Assemble and serve
- Spread garlic yogurt generously on both halves of each bun.
- Layer the bottom bun with arugula, a tomato slice, a grilled halloumi slab, and a heap of drained cucumber salad.
- Add more yogurt on top if you like, cap with the top bun, and serve immediately while the cheese is warm and soft.
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Ready when: Burger stacks neatly with warm cheese and cool, crisp toppings.
Tip: Lift the cucumber salad out with a fork so excess liquid stays in the bowl and doesn't soak the bun.

Good to know

Tips

Pat the halloumi very dry before marinating, and scrape off excess marinade before grilling for the best crust.
Cut slabs no thinner than ½ inch (1.25 cm); thinner slices dry out and become leathery.
Serve straight from the grill. Halloumi is at its softest and juiciest while hot.
For extra chicken-burger crunch, add a few shredded iceberg lettuce leaves instead of arugula.

Make ahead

"The garlic yogurt can be made up to 2 days ahead and refrigerated. The halloumi can marinate covered in the refrigerator for up to 8 hours; let it sit at room temperature for 15 minutes before grilling. Make the cucumber salad no more than 1 hour ahead for best crunch."

Storage & reheating

"Halloumi is best eaten immediately, as it turns rubbery as it cools. Store leftover grilled halloumi, cucumber salad and yogurt separately in airtight containers in the refrigerator for up to 3 days. Reheat halloumi in a lightly oiled nonstick skillet over medium heat for 1 to 2 minutes per side. Not recommended to freeze assembled burgers; grilled halloumi slabs can be frozen up to 1 month, thawed overnight in the fridge, then reheated in a skillet."

Substitutions

harissa paste → Chili paste mixed with smoked paprika, or chermoula. Use 2 tablespoons chili paste plus 1 teaspoon smoked paprika for a similar smoky heat.
full-fat Greek yogurt → Dairy-free plain yogurt or tahini sauce. Thin tahini with lemon juice and water for a vegan-friendly sauce (the burger still contains halloumi).
brioche burger buns → Ciabatta rolls or pita bread. Toast as directed; pita makes a good wrap-style sandwich.
honey → Maple syrup or agave. Use the same amount; the flavor is slightly different but caramelizes the same.