Halloumi Burgers with Lemon and Mint Recipe

Give your basic burger a twist by including some lemon and mint with this halloumi burger recipe.

From "The Modern Dairy"
February 2018

  • Halloumi is a type of cheese made from goat and sheep's milk.
    Photo by Con Poulos
  • “The Modern Dairy” by Annie Bell gathers over 100 recipes that utilize the nutrients in dairy foods.
    Photo by Con Poulos

Yield: 4 servings

In The Modern Dairy (Kyle Books, 2018), Annie Bell explains the goodness behind dairy, and creates recipes that offer the best ways to consume dairy and derive the most nutrients from it. All of the recipes have been devised to keep saturated fat on the lower end. The following excerpt is her recipe for eggs with smoky cauliflower and manchego.

Halloumi toasts up beautifully with crispy golden edges and a gooey inside that holds its shape. It is, however, a salty cheese, so these burgers are designed to play on its strengths, while adding in a touch of sweet-sourness to balance out its saline character. And they’re dead easy, mid-week supper material.


For the burgers

• 200 grams halloumi, drained and coarsely grated
• 2 spring onions, trimmed, halved lengthways and finely sliced
• 2 handfuls coarsely chopped flat-leaf parsley
• 2 tablespoons finely chopped mint
• finely grated zest of 1 lemon, plus a squeeze of juice
• 200 grams courgette/zucchini, coarsely grated
• 1 medium free-range egg, beaten
• 4 teaspoons extra virgin olive oil

To serve

• sea salt
• 1 heaped teaspoon finely sliced medium–hot red chili
• 6 warm small round pittas, slit
• diced avocado or balsamic onion relish


Combine the halloumi, spring onions, herbs and lemon zest in a large bowl. You can do this well in advance, then cover and chill.

Shortly before serving, sprinkle the tomatoes with salt and set aside for 15–30 minutes, then stir in the chili.

Add the courgette to the cheese mixture and mix well, then season with a little lemon juice and add the egg. Using an 8 centimeter plain biscuit cutter or ring, press 3 heaped tablespoons of the mixture at a time into the ring to make small burgers 2–3 centimeter thick – you should get six in all.

Heat 2 teaspoons of oil in a large non-stick frying pan over a medium–low heat and fry half the burgers at a time for 4–6 minutes on one side and about 3 minutes on the other side until golden and crusty, carefully lifting them with a spatula now and again to check, as they can darken quite quickly and they are quite delicate. Transfer these to a plate and keep warm in a low oven while you cook the remainder, adding the remaining oil to the pan.

Slip the burgers inside the pittas, add some diced avocado or spread with some onion relish, and then scatter over the tomatoes.

More from: The Modern Dairy

Eggs with Smoky Cauliflower and Manchego Recipe
Buckwheat Pancakes with Salted Butter and Honey Recipe

Reprinted with permission from The Modern Dairy (2018), by Annie Bell and published by Kyle Books.

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