Halloumi and Egg Burger
This halloumi and egg burger is a quick, protein-packed vegetarian meal that’s both satisfying and full of flavour. With salty grilled halloumi, perfectly fried eggs, and a mix of fresh vegetables, every bite is hearty and delicious. Ready in just 10 minutes, it’s ideal for busy weekdays, leisurely weekend brunches, or a simple but filling dinner. Serve it in classic burger buns, wholemeal rolls for extra fibre, or gluten-free buns if preferred. Serve it with sweet potato fries, a crisp salad, or roasted vegetables for a complete meal.
Ingredients
Method
- Slice the onion, cut the pepper into two pieces, and slice the courgette lengthwise into 4 pieces. Slice the beetroot and gherkin.
- Heat a little oil in a griddle pan and fry the pepper, courgette, and onion until tender and lightly charred. Set aside.
- Cut the halloumi into 1 cm slices. Fry in the same pan for 1–2 minutes per side, until golden and lightly charred.
- In a separate pan, heat a little oil and fry the eggs to your liking. Alternatively, poach them in boiling water with a splash of vinegar.
- Cut the burger buns in half and lightly toast them for extra flavour and structure.
- Layer the courgette, pepper, and onion on the base of each bun. Add the grilled halloumi, followed by gherkin and beetroot slices. Top with a fried egg, then place the top bun on.
- Serveimmediately while warm, with a side of fries or salad.