Jamie Oliver Halloumi Burger

The first bite of this Jamie Oliver halloumi burger is where it hits—crackly, salty, golden halloumi. Then creamy avocado slides in, soft and mellow, and that sweet chili mayo? It doesn’t ask for attention. It takes it. Honestly, I wasn’t planning to write about this burger. Just needed something quick, meat-free, and not sad. But here we are.

Ingredients Needed

For the halloumi:

• 4 tablespoons olive oil
• 2 blocks (500g) halloumi cheese
• 50g plain flour (a heaped handful)
• 1 teaspoon smoked paprika
• Salt and black pepper, a good pinch of each

For the sweet chili mayo:

• 100g mayonnaise
• 2 tablespoons sweet chili sauce
• Juice of 1 lime (optional)

The rest:

• A handful of cress (optional)
• 4 brioche buns, halved
• 1 ripe avocado, sliced
• 2 tomatoes, thick-cut
• 1 red onion, thinly sliced

How To Make Jamie Oliver Halloumi Burger

1. First off, get your pan hot. Medium heat, olive oil in. Don’t rush this bit.
2. Cut each block of halloumi sideways so you end up with four slabs—burger-ish in shape. Dry them off like you mean it. Water + hot oil = not fun. Then dredge them in that flour mix you’ve made with paprika, salt, and pepper. Make sure every surface gets love.
3. Drop the halloumi in. Let it sizzle. Don’t touch it. Seriously. Give it about 5 minutes until the bottom turns this deep, golden amber. Flip. Repeat.
4. Meanwhile—yeah, you’ll multitask—mash together the mayo, chili sauce, and lime. Taste it. Tweak it. Go rogue with more chili if that’s your thing.
5. Toast your buns. You don’t have to, but you’ll be glad you did.
6. Now stack: halloumi, avocado, tomato, onion, and cress. Spoon over the mayo. Not too neat. Let it drip a little. That’s half the point.

Why I Love This Recipe

This burger doesn’t feel like a swap. It’s its own thing. Meaty in texture, cheesy in flavor, crunchy, gooey, fresh. I made it one night when I was too tired for effort but too hungry for cereal. My partner—who usually sniffs at vegetarian stuff—ate two. No questions. Just wiped his chin and nodded.

Recipe Tips

• Get that halloumi dry-dry before flouring. Otherwise, it won’t crisp. It’ll sulk.
• Medium heat is your friend. High heat just burns dreams.
• Adjust the mayo to your mood. Spicy, Sweet, Up to you.
• Toasted buns = better structure, better everything.
• Play with toppings. No rules. Just taste.

How To Store This Jamie Oliver Halloumi Burger

• At Room Temperature: Eat it. Don’t wait. If it’s been out an hour or more, let it go.
• In the Fridge: Put leftover bits in separate containers. The cooked halloumi? Wrap it up—it’s good for about 3 days.
• In the Freezer: Halloumi can handle the cold. Wrap slices in clingfilm, toss them in a bag. Good for 2 months. Thaw overnight in the fridge.

Reheating:

• Oven: 175°C for about 10-15 minutes. Keeps the crunch.
• Microwave: Not ideal, but doable. Use medium power, cover with a damp towel.
• Pan: Yep. Back in a non-stick skillet, 3-5 minutes each side.

Let’s Answer a Few Questions!

How do I know when the halloumi’s done?
It’ll talk to you. Not literally, but you’ll hear the sizzle slow and see that rich golden crust. Takes about 5 minutes each side.

Can I make it spicier?
Oh yes. More chili sauce. Jalapeños. Even a dash of hot sauce in the mayo. Go wild.

No brioche buns—what now?
Ciabatta’s great. So are whole wheat rolls. Or skip bread. Lettuce wraps if you’re feeling fresh.

Don’t have halloumi. Any subs?
Paneer works. Tofu too, firm kind. Just fry it well and season like you mean it.

Nutrition Facts (per serving)

• Calories: 819
• Carbs: 49g
• Protein: 35g
• Fat: 55g
• Sugar: 12g
• Fibre: 6g
• Sodium: 2001mg

Try More Recipe:

• Jamie Oliver Chicken Shawarma Recipe
• Jamie Oliver Madras Meatballs
• Jamie Oliver Paprika Roast Chicken