Haloumi Burger with Herby Mayo and Roasted Capsicum Recipe
A delicious and fresh Haloumi Burger recipe featuring golden fried haloumi slices, vibrant roasted capsicum, fresh rocket, and homemade herby mayonnaise, all layered in toasted ciabatta buns for a perfect vegetarian meal in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Herby Mayonnaise
- Handful of fresh basil
- Handful of fresh parsley
- ¼ cup mayonnaise
- 1 clove garlic, crushed
- 1 tsp lemon juice
- Salt and pepper to taste
Burger Assembly
- 4 toasted ciabatta buns, sliced in half
- 100g rocket
- 200g roasted capsicum, sliced
- 200g haloumi, sliced into 12 pieces
- ½ red onion, sliced
- 2 Tbsp tomato relish
Instructions
- Make Herby Mayo: Place the fresh basil and parsley in a pull chopper and finely chop. Add mayonnaise, crushed garlic, lemon juice, salt, and pepper, then blitz together until well combined to create a flavorful herby mayo.
- Cook Haloumi: Spray a non-stick pan lightly with canola oil and heat gently. Fry the haloumi slices for about 2 minutes on each side until golden brown and crispy on the outside. Remove from heat.
- Assemble the Burger: Spread a generous amount of the herby mayo over the base half of each toasted ciabatta bun. Layer with fresh rocket, roasted capsicum slices, fried haloumi pieces, and sliced red onion.
- Finish and Serve: Spread tomato relish on the top half of the buns and place them on the assembled layers. Serve the haloumi burgers immediately while warm and fresh.
Notes
- Use a non-stick pan to prevent the haloumi from sticking during frying.
- The herby mayo can be prepared in advance and stored in the refrigerator for up to 2 days.
- For extra flavor, you can lightly toast the ciabatta buns before assembling.
- Roasted capsicum can be substituted with grilled or fresh bell peppers if preferred.