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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.  
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: Greek
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 block halloumi
  • ½ red pepper
  • ½ red onion
  • ½ courgette
  • 1 gherkin
  • 2 marinated beetroots
  • 2 eggs
  • 2 burger buns regular, wholemeal, or gluten-free
  • Olive oil for frying

Method
 

  1. Slice the onion, cut the pepper into two pieces, and slice the courgette lengthwise into 4 pieces. Slice the beetroot and gherkin.
  2. Heat a little oil in a griddle pan and fry the pepper, courgette, and onion until tender and lightly charred. Set aside.
  3. Cut the halloumi into 1 cm slices. Fry in the same pan for 1–2 minutes per side, until golden and lightly charred.
  4. 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.
  5. Cut the burger buns in half and lightly toast them for extra flavour and structure.
  6. 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.
  7. Serveimmediately while warm, with a side of fries or salad.