Halloumi Burgers with Portobello, Chèvre & Caramelized Onions

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!

Jump to:

• Why you will love this recipe
• What you need to make them
• How to make them
• Tips & tricks
• Recipe FAQ
• What to serve with them
• Recipe
• Reviews

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

1. Place a small frying pan over medium heat and add the butter and vegetable oil. When hot, add the sliced onion.
2. Cook for 5 minutes, until the onion has softened. It should not brown, if it does - lower the heat.
3. Add balsamic vinegar and sugar, and simmer for 5 minutes, until sticky
4. Remove from the heat, add dried thyme, and mix

How to sear portobello & halloumi

5. 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.
6. Cook for 6-7 minutes, until lightly browned, then flip the mushrooms and add the halloumi slices
7. 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
8. Turn off the heat and top the portobellos with crumbled chèvre cheese

How to make avocado sauce

9. Mash the avocado in a shallow bowl
10. Squeeze over lemon juice
11. Season with salt & pepper
12. Mix well, taste test, and adjust seasoning as desired

How to make the Halloumi Burgers

13. 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.
14. Flip the buns and cook another 30 seconds
15. To plate, place a bottom bun on a plate and top with avocado sauce
16. Follow with arugula

17. Add a slice of halloumi
18. Place a portobello with chèvre on top of the halloumi
19. Top it all with caramelized onions
20. 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

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.

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