Pan-Fried Halloumi Veggie Burgers with Roasted Red Pepper and Arugula

Name: Pan-Fried Halloumi Veggie Burgers with Roasted Red Pepper and Arugula
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 16 oz (450 g) halloumi cheese, drained, patted very dry, cut crosswise into 4 slabs about ½ inch (1.25 cm) thick; 1 tbsp (15 ml) extra-virgin olive oil; 1 cup (170 g) jarred roasted red peppers, drained, blotted dry, torn into wide strips; 2 cup (40 g) baby arugula, loosely packed, washed and dried; 1 medium (150 g) ripe tomato, cut into 4 slices ¼ inch (6 mm) thick; ¼ medium (40 g) red onion, very thinly sliced; 4 buns (280 g) brioche burger buns, split in half; 1 tbsp (14 g) unsalted butter, softened, for toasting buns; ½ cup (120 g) plain full-fat Greek yogurt; 1 small clove (3 g) garlic, finely grated; 1 tbsp (15 ml) fresh lemon juice; 1 tbsp (3 g) fresh mint leaves, finely chopped (optional); black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

Thick slabs of halloumi sear in a hot pan until deeply golden and squeaky-tender, then get stacked on toasted brioche with sweet roasted red pepper, peppery arugula, and a lemony garlic yogurt sauce. A fast, meat-free burger with big Cypriot flavor.

Prep: 15 min
Cook: 12 min
Wait: 10 min
Total: 37 min
Makes: 4 burgers

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Ingredients

4 servings

For the burgers
16 oz (450 g) halloumi cheese, drained, patted very dry, cut crosswise into 4 slabs about ½ inch (1.25 cm) thick
1 tbsp (15 ml) extra-virgin olive oil
1 cup (170 g) jarred roasted red peppers, drained, blotted dry, torn into wide strips
2 cup (40 g) baby arugula, loosely packed, washed and dried
1 medium (150 g) ripe tomato, cut into 4 slices ¼ inch (6 mm) thick
¼ medium (40 g) red onion, very thinly sliced
4 buns (280 g) brioche burger buns, split in half
1 tbsp (14 g) unsalted butter, softened, for toasting buns
For the lemon-garlic yogurt sauce
½ cup (120 g) plain full-fat Greek yogurt
1 small clove (3 g) garlic, finely grated
1 tbsp (15 ml) fresh lemon juice
1 tbsp (3 g) fresh mint leaves, finely chopped (optional)
black pepper, freshly ground, to taste

Equipment (5)

12-inch (30 cm) nonstick or cast-iron skillet
Small mixing bowl
Sharp knife and cutting board
Paper towels
Flat spatula or fish turner

Steps

Before you start

Halloumi is salty, so pat it very dry; wet cheese spits in the pan and won't brown.
Use a nonstick or well-seasoned cast-iron skillet; no oil is needed for the halloumi itself beyond a light film.
Have everything assembled and the buns toasted before the cheese goes in; halloumi is best eaten hot, as it turns rubbery when cooled.
Jarred roasted red peppers should be drained and blotted dry so the buns don't turn soggy.

1
Make yogurt sauce
- In a small bowl, stir together the Greek yogurt, grated garlic, lemon juice, chopped mint (if using), and a few grinds of black pepper.
- Do not add salt; the halloumi is salty enough.
- Taste and add a little more lemon juice if you want it brighter.
- Set aside.
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Ready when: Sauce is smooth, creamy and tangy.
Tip: Grate the garlic on a fine rasp so no harsh chunks remain.
2
Prep the toppings
- Blot the roasted red pepper strips between paper towels.
- Slice the tomato and thinly slice the red onion.
- Pile the arugula into a bowl so it is ready to grab.
- Having toppings ready matters because the cheese needs to be served immediately.
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Ready when: Peppers feel only slightly damp, not wet.
Tip: Soak the sliced onion in cold water for 5 minutes then drain if you prefer a milder bite.
3
Dry the halloumi
- Remove the halloumi from its brine and pat all sides thoroughly with paper towels.
- Cut the block crosswise into 4 slabs, each about ½ inch (1.25 cm) thick.
- Let the slabs sit on fresh paper towels for 10 minutes while you prepare the rest; this dries the surface for better browning.
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Ready when: Surface of the cheese feels tacky-dry, not slick.
Tip: If your halloumi is very salty, soak the slabs in cold water for 10 minutes first, then dry well.
4
Toast the buns
- Heat a 12-inch (30 cm) skillet over medium heat for 1 minute.
- Spread the softened butter on the cut sides of the buns.
- Place them cut side down in the pan and toast for 1 to 2 minutes until golden brown.
- Transfer to plates, then wipe out the pan with a paper towel.
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Ready when: Cut sides are evenly golden brown and crisp at the edges.
Tip: Stay near the pan; brioche contains sugar and burns quickly.
5
Sear first side
- Add the olive oil to the skillet and heat over medium-high heat for about 1 minute until it shimmers.
- Lay the halloumi slabs in the pan without crowding.
- Cook without moving for 2 to 3 minutes until the underside is deep golden brown and releases easily when nudged with a spatula.
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Ready when: Underside is deep golden brown with crisp edges and lifts freely.
Tip: If the cheese sticks, wait another 20 seconds; it releases once the crust forms.
6
Flip and finish
- Flip each slab with a spatula and cook the second side for 1 to 2 minutes, until golden brown and the cheese feels soft and bouncy when pressed.
- Remove from the heat right away.
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Ready when: Both sides are golden brown and the slab yields softly when pressed.
Tip: Don't overcook; halloumi turns hard and rubbery if left too long.
7
Build the burgers
- Spread a generous spoonful of yogurt sauce on each toasted bun bottom.
- Top with a tomato slice, a hot halloumi slab, a few strips of roasted red pepper, red onion, and a handful of arugula.
- Spread more sauce on the cut side of each bun top and close the burgers.
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Ready when: Arugula wilts slightly from the heat of the cheese.
Tip: Put the tomato directly on the bun-bottom sauce, not on the bun top, so the juices don't make the bread soggy.
8
Serve immediately
- Press each burger down gently and serve right away while the halloumi is hot and soft.
- Pair with fries, a cucumber salad, or olives.
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Ready when: Cheese is still warm and soft inside.

Good to know

Tips

Pat the cheese dry thoroughly; moisture is the main cause of pale, spattering halloumi.
Don't add salt anywhere else until you taste the assembled burger; halloumi is already very salty.
A drizzle of honey or hot honey over the seared cheese adds a classic sweet-salty contrast.
Cut the slabs to roughly the bun's diameter so every bite has cheese.

Make ahead

The yogurt sauce can be made up to 2 days ahead and kept covered in the fridge. Roasted pepper strips and sliced onion can be prepped a day ahead. Fry the halloumi just before serving.

Storage & reheating

Best eaten immediately. Store leftover cooked halloumi in an airtight container in the fridge up to 2 days; reheat in a dry nonstick skillet over medium heat for 1 to 2 minutes per side (it will be a little firmer). Do not freeze assembled burgers. Leftover yogurt sauce keeps 3 days in the fridge. Buns keep at room temperature 2 days.

Substitutions

brioche burger buns → ciabatta rolls or sesame burger buns. Toast the same way; ciabatta gives a chewier, crustier bite.
plain full-fat Greek yogurt → mayonnaise mixed with lemon juice, or hummus. Hummus makes it heartier; thin with a teaspoon of water if too stiff.
baby arugula → baby spinach or watercress. Spinach is milder and less peppery.
halloumi cheese → firm paneer or thick-cut kefalotyri. Both hold their shape when seared; paneer is milder, so season lightly with salt.