These Halloumi Burgers are certainly "extra everything" - topped with mashed avocado, a whole portobello mushroom, crumbled chèvre cheese, peppery arugula and sweet caramelized onions. Easy to make and a sure crowd pleaser!
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These halloumi burgers are what happens when I'm asked to come up with a summer dinner that works for both vegetarians and die hard meat lovers. Since I made them the first time they've become a common occurrence in my house - and all my friends have started to make them.
They're definitely my favorite vegetarian burgers and so far, everyone loves them. Kids, meat lovers and picky eaters alike!
Why you will love this recipe
- Pretty quick to make - all done in half an hour
- Easy to make - there are a few steps involved, but none of them complicated
- Perfect combination of flavors - sweet caramellized onions, acidic avocado sauce, earthy portobello, peppery arugula, and that creamy chèvre
- A great alternative to meat - halloumi & portobello provide sort of the same chewy texture
- Great for cooking indoors & outdoors - you can make the portobello & halloumi in a pan or on the grill
What you need to make them
Ingredient notes & substitutions
- Lemon can be swapped for lime
- Halloumi can be switched for another type of "grill cheese". Cook it stove top or make Air Fryer Halloumi.
- Arugula can be swapped for another type of leafy greens
- Burger buns - I like brioche buns and potato buns, but any kind will do
- Dried thyme can be swapped for fresh thyme
- Butter and vegetable oil - you can use just one of them (double the amount)
- Balsamic vinegar can be swapped for white balsamic vinegar
- Chèvre can be switched for another type of soft goat cheese
How to make them
These Halloumi Burgers consist of a few components which are all prepared separately:
- Caramelizing onions
- Searing portobello mushrooms and halloumi
- Making the avocado sauce
I usually make all the components at the same time. I start with the caramellized onions, and while they are simmering I start searing the mushrooms and halloumi. And then I prep the avocado sauce while they keep searing. However, you can also make everything in a sequence.
How to caramelize onions
- Place a small frying pan over medium heat and add the butter and vegetable oil. When hot, add the sliced onion.
- Cook for 5 minutes, until the onion has softened. It should not brown, if it does - lower the heat.
- Add balsamic vinegar and sugar, and simmer for 5 minutes, until sticky
- Remove from the heat, add dried thyme, and mix
How to sear portobello & halloumi
- Place a dry pan over medium-high heat - I like to use a grill pan, but any frying pan works. Season the portobello mushrooms with salt & pepper on both sides, and place stem-side down in the pan.
- Cook for 6-7 minutes, until lightly browned, then flip the mushrooms and add the halloumi slices
- Cook for 6-7 minutes, flipping the halloumi slices halfway, until the mushrooms are browned on the top and some liquid has leaked out of the mushroom
- Turn off the heat and top the portobellos with crumbled chèvre cheese
How to make avocado sauce
- Mash the avocado in a shallow bowl
- Squeeze over lemon juice
- Season with salt & pepper
- Mix well, taste test, and adjust seasoning as desired
How to make the Halloumi Burgers
- Place a pan over medium-high heat - I use a grill pan for this as well - and add the burger buns with the outside down towards the pan. Cook for 30 seconds.
- Flip the buns and cook another 30 seconds
- To plate, place a bottom bun on a plate and top with avocado sauce
- Follow with arugula
- Add a slice of halloumi
- Place a portobello with chèvre on top of the halloumi
- Top it all with caramelized onions
- Finish with a top bun, and serve your Halloumi Burgers immediately!
Tips & tricks
- You can cook the portobello and halloumi on the grill as well - they will need about the same time as when cooking stove top
- Press the mushrooms gently with a spatula when cooking stem-side down, to ensure an even sear
- Make it vegan by skipping the halloumi & chévre, and using just vegetable oil for the onions. Still delicious!
- Make it cheaper by skipping the chèvre cheese
- Prep ahead by making the avocado sauce and caremelizing the onions ahead of time, and just cook the portobello & halloumi just before serving
- If you plan on having leftovers just assemble as many burgers as you will finish, and store the components separately
- Store leftovers in the fridge in airtight containers for up to 4 days
Recipe FAQ
Can I make the onions in advance?
Yes, you can make them ahead of time and reheat them just before serving.
Can I cook this on the BBQ?
Yes, definitely! The halloumi and portobello will be even more delicious this way.
Can I cook the halloumi in the air fryer?
Yes, you can. Preheat the air fryer and then brush the air fryer basket lightly with vegetable oil, add in the halloumi slices, and air fry for 4-5 minutes at 400°F (200°C). Flip them once halfway.
What to serve with them
These Halloumi Burgers are amazing on their own - but they're even better when paired with a great side. Here are some of my favorite dishes to pair them with:
- Caulislaw - Raw Cauliflower Salad
- Air Fryer Potato Wedges
- Air Fryer Sweet Potatoes
- Frozen French Fries in Air Fryer
- Frozen Sweet Potato Fries in Air Fryer
Did you love these Halloumi Burgers? Rate them 5 stars!
...and let me know what you loved about it in the comments.
Recipe
Halloumi Burgers with Portobello, Chèvre & Caramelized Onions
Print Pin RateServings: 2
Calories: 735kcal
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
Ingredients
Caramelized Onions
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 medium-sized red onion peeled & sliced thin
- 1 tablespoon balsamic vinegar
- 1 tablespoon sugar
- ½ teaspoon dried thyme
Portobello & Halloumi
- 2 portobello mushrooms
- salt and pepper
- ⅓ lb halloumi cheese sliced in half lengthwise
- 3 tablespoon chèvre cheese or other soft goat cheese
Avocado Sauce
- 1 ripe avocado peel and pit removed
- ½ lemon juice only
- ¼ teaspoon salt
- ¼ teaspoon black pepper
To Serve Halloumi Burgers
- 2 hamburger buns
- 1 small handful arugula or other leafy greens
Instructions
Caramelized Onions
- Heat a small frying pan over medium heat and add in the butter and vegetable oil. When hot and the butter is melted, add in the sliced red onion. Let cook slowly for about 5 minutes, until the onion has softened but not browned.
- When the onion is softened, add in the balsamic vinegar and sugar. Mix and cook for about 5 minutes, until sticky.
- Remove from the heat and mix in the dried thyme.
Portobello & Halloumi
- Place a dry pan over medium high heat - use a grill pan if you have - and season the portobello mushrooms with salt and pepper on both sides. When the pan is hot, place the mushrooms in the pan with the stem side down. Let cook like this for 6-7 minutes, until slightly browned. You can press the mushroom a bit with a spatula to ensure a good sear on the whole mushroom.
- When the mushrooms are cooked on one side, add the halloumi slices, then flip the mushrooms and cook for 6-7 minutes on the other side. On this side, you want them to brown and sweat a bit. When you see water coming out the top, cook them for a few more minutes. Flip the halloumi slices once after 3 minutes.
- When the portobello mushrooms and halloumi are done, remove the pan from the heat and crumble the chèvre cheese on top of the mushrooms.
Avocado Sauce
- Place the avocado meat in a shallow bowl and mash it. Add lemon juice and season with salt and pepper. Mix well. Taste test and adjust seasoning as needed, then set aside for now.
To Serve Halloumi Burgers
- Place a pan over medium-high heat and when the pan is hot, add in the hamburger buns with the outside down towards the pan. Sear for 30 seconds, then flip and sear for 30 seconds on the other side.
- To plate, place a bottom-bun on a plate and top with avocado mash. Add arugula and a slice of halloumi, then add a portobello mushroom with chèvre. Top with caramelized onions and a top bun. Serve immediately!
Equipment (may contain affiliate links)
- Grill pan or large frying pan
Notes
Ingredient notes & substitutions
- Lemon can be swapped for lime
- Halloumi can be switched for another type of "grill cheese"
- Arugula can be swapped for another type of leafy greens
- Burger buns - I like brioche buns and potato buns, but any kind will do
- Dried thyme can be swapped for fresh thyme
- Butter and vegetable oil - you can use just one of them (double the amount)
- Balsamic vinegar can be swapped for white balsamic vinegar
- Chèvre can be switched for another type of soft goat cheese
Tips & tricks
- You can cook the portobello and halloumi on the grill as well - they will need about the same time as when cooking stove top
- Press the mushrooms gently with a spatula when cooking stem-side down, to ensure an even sear
- Make it vegan by skipping the halloumi & chévre, and using just vegetable oil for the onions. Still delicious!
- Make it cheaper by skipping the chèvre cheese
- Prep ahead by making the avocado sauce and caremelizing the onions ahead of time, and just cook the portobello & halloumi just before serving
- If you plan on having leftovers just assemble as many burgers as you will finish, and store the components separately
- Store leftovers in the fridge in airtight containers for up to 4 days
Nutrition
Calories: 735kcal | Carbohydrates: 49g | Protein: 29g | Fat: 48g | Saturated Fat: 25g | Cholesterol: 20mg | Sodium: 1541mg | Potassium: 1029mg | Fiber: 10g | Sugar: 16g | Vitamin A: 900IU | Vitamin C: 31.6mg | Calcium: 912mg | Iron: 3.5mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Did you make this? Tag me today!Tag @alwaysusebutter and use the hashtag #alwaysusebutter!
Yvonne Quinton
The best burger I’ve ever had!
Natalie
This was sooo very good. I had everything minus the arugula. Super duper yummy. My partner, who despises onions and mushrooms tried a bite and said it was "ok" which to me is a win, lol!
Kayleen
Thanks I am a mother and very busy! This helped me alot!
Emmeline Kemperyd
Thank you Kayleen! So happy you liked it! 😀