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Grilled halloumi burger on a wooden board with golden grill-marked cheese, tomato relish, and arugula spilling from a toasted bun.

Easy Grilled Halloumi Burgers with Fresh Tomato Relish

Grilled halloumi slabs, garlic mayo, arugula, and a fresh tomato relish stacked on toasted buns, ready in about 37 minutes.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 213
Ingredients Method Notes

Ingredients
  

Tomato Relish
  • 400 g tomatoes diced small, about 2 medium
  • 60 g red onion finely diced, about 1 small
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp honey
  • 2 tbsp fresh basil chopped
  • 1/4 tsp salt
  • 1 pinch black pepper
Burgers
  • 2 halloumi cheese blocks (225 g each); each sliced in half lengthwise into 1 cm / 0.4-inch slabs
  • 1 tbsp olive oil for brushing the halloumi
  • 4 burger buns split
  • 1 tbsp butter softened, for toasting the buns
  • 1 clove garlic grated
  • 4 tbsp mayonnaise
  • 1 cup arugula / 20 g

Method
 

  1. In a mixing bowl, combine the diced tomatoes, red onion, olive oil, vinegar, honey, basil, salt, and pepper. Stir well and let it sit at room temperature for 15 minutes while you prep the burgers.
  2. Slice each halloumi block in half lengthwise to make 4 slabs, about 1 cm / 0.4 inch thick. Pat both sides dry with a paper towel.
  3. Brush both sides of the halloumi slabs with the 1 tablespoon of olive oil.
  4. Heat the grill pan over medium-high, about 200 C / 400 F, for 2 minutes until it's hot.
  5. Lay the halloumi slabs on the pan and don't move them for 2 to 3 minutes, until deep golden grill marks form. Flip and grill the other side for 2 minutes, until golden and slightly softened but still holding its shape.
  6. Transfer the halloumi to a plate. Butter the cut sides of the buns and toast them cut-side down in the same pan for 1 to 2 minutes, until golden.
  7. In a small bowl, mix the grated garlic into the mayonnaise.
  8. Spread the garlic mayo on the bottom half of each bun. Top with arugula, a halloumi slab, and a spoonful of tomato relish, then close with the top bun.
  9. Serve right away while the halloumi is still warm and soft.

Notes

  • Slice halloumi into slabs about 1 cm thick so they hold up on the grill without falling apart
  • Let the relish sit at room temperature for 15 minutes before assembling the burgers
  • Grill halloumi right before serving, it firms up once it cools
  • Toast the buns in the same pan for extra flavor and less cleanup