When it comes to vegetarian burgers that deliver on flavor, texture, and that irresistible crispy bite, these Greek halloumi burgers are at the top of the list. Featuring golden-fried halloumi slices, tangy tzatziki, and a refreshing cucumber-mint salad, these burgers are a Mediterranean-inspired delight that will have you coming back for seconds. Whether you're serving these at a barbecue or enjoying a cozy dinner, these Greek halloumi burgers are sure to impress.
These Greek halloumi burgers are inspired by the vibrant flavors of Mediterranean cuisine. The easy vegetarian recipe is a combination of crispy halloumi, creamy tzatziki, and refreshing cucumber salad creates a satisfying vegetarian burger that’s easy to make and packed with flavor. Whether for a casual dinner or a special occasion, these burgers bring a gourmet touch to your table with minimal effort.
This recipe was inspired by my Crispy Halloumi Burgers recipe on this site, a different version of this recipe with a creamy slaw, gherkins and spicy mayo. If you love halloumi then you also need to try my Hot Honey Halloumi Tacos or for a pasta dish, try my Halloumi Carbonara.
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Ingredients
Halloumi - The star of the dish, halloumi is perfect for frying. Its firm texture holds up beautifully, creating a crispy crust while the inside stays soft and chewy. I love how its salty, briny flavor pairs with the fresh toppings and creamy tzatziki.
Panko Breadcrumbs and Parmesan - This combination creates the ultimate crispy coating for the salty cheese. The panko adds light crunch, while the parmesan infuses a savory nuttiness that complements the halloumi.
Paprika, Italian Seasoning, and Garlic Salt - These seasonings enhance the flavor of the breading. The paprika adds a subtle smoky warmth, the Italian seasoning brings herbal notes, and the garlic salt ties everything together for a delicious burger.
Brioche Buns - Soft, buttery, and slightly sweet, brioche buns are ideal for these burgers. They balance the saltiness of the halloumi and provide a sturdy base for the toppings of the crispy halloumi burgers.
Cucumber and Mint - This duo is key for the salad. The cucumber adds crunch and freshness, while the mint brings a bright, herby twist. Together, they lighten up the burger and provide a refreshing contrast to the rich halloumi in these Greek halloumi burgers.
Tzatziki - Creamy, tangy, and garlicky, tzatziki is a must-have topping. It ties the whole burger together with its cooling, yogurt-based goodness. I always use a good-quality tzatziki for the best flavor and texture. If you want to make your own, I love to use this tzatziki recipe by Laurens Cravings.
Tomato and Red Onion - These add a touch of juiciness and a sharp, sweet flavor to the Greek halloumi burgers. The tomato brings brightness to these easy halloumi burgers, while the red onion adds just the right amount of bite.
See recipe card for quantities.
Instructions
Prepare ingredients
Peel the cucumber into ribbons using a vegetable peeler, I like to avoid the centre of the cucumber as it can be wet and mushy. Sprinkle a little salt over the cucumber ribbons and let them sit for 10–15 minutes. The salt will draw out excess water. Afterward, pat them dry with paper towels or a clean kitchen towel. Mix the cucumber with the dressing (yogurt, olive oil, mint) right before assembling the burgers to keep everything fresh and crisp.
Preparing the Halloumi
- Step 1: Set up three plates. On one plate, mix flour with half the paprika, Italian seasoning, and garlic salt. On the second, beat an egg. On the third, combine panko breadcrumbs, parmesan, and the remaining spices.
- Step 2: Cut the halloumi into thick, even slices to ensure they fry evenly. Pat the halloumi dry with a paper towel
- Step 3: Dip each slice into the flour, coating all sides. Next, dunk it in the egg, allowing any excess to drip off, and press it into the panko mixture until fully coated. Set the coated slices aside.
- Step 4: For Frying: Heat a generous layer of vegetable oil in a skillet over medium-high heat. Fry the halloumi slices for 2–3 minutes per side, or until golden brown and crispy. If the oil gets too hot, lower the heat to prevent burning. Transfer the fried halloumi to a plate lined with paper towels to drain excess oil. For Air frying: Preheat your air fryer to 375°F (190°C). Lightly spray with oil and air fry the breaded halloumi slices for 7–9 minutes, flipping them halfway through to ensure even browning. Keep an eye on them toward the end to prevent burning.
Assembling the burgers
- Step 1: Toss the cucumber ribbons with chopped mint, a drizzle of olive oil, and a dollop of Greek yogurt. Mix until well combined.
- Step 2: Slice the brioche buns in half and lightly toast them if desired. Start with a layer of the cucumber salad on the bottom bun, followed by the crispy halloumi slices. Add a dollop of tzatziki, then layer on thin slices of tomato and red onion. Top with the bun lid.
Hint: Ensure your oil is hot enough by dropping in a breadcrumb—if it sizzles and floats, it’s ready. Fry in batches to avoid overcrowding, which can lower the oil’s temperature and result in soggy greek halloumi burgers.
Substitutions
Halloumi Cheese - If you can’t find halloumi, try paneer for a similar texture, though it’s milder in flavor. Alternatively, firm tofu works as a vegan option, but you’ll need to season it well to mimic halloumi’s saltiness.
Panko Breadcrumbs - Swap these for regular breadcrumbs for a finer texture, or use crushed cornflakes for an extra-crunchy coating. Gluten-free breadcrumbs are also a great choice if needed.
Parmesan - Replace parmesan with grated pecorino for a saltier kick or use nutritional yeast for a vegan alternative with cheesy notes.
Flour - Use cornstarch or gluten-free flour if you're avoiding gluten. Almond flour is another option for a nutty flavor and gluten-free substitution.
Paprika - Substitute with smoked paprika for a deeper, smoky flavor or use chili powder for a bit of spice.
Italian Seasoning - Replace this with a mix of dried oregano, basil, and thyme, or simply use Herbes de Provence for a slightly floral twist.
Garlic Salt - Use granulated garlic mixed with a pinch of sea salt as an easy replacement, or try onion salt for a slight variation.
Toppings
Brioche Buns - Switch these out for ciabatta rolls for a sturdier bun or use lettuce wraps for a low-carb option.
Cucumber - Replace cucumber ribbons with zucchini ribbons for a slightly firmer texture or use shredded lettuce for a similar refreshing crunch.
Mint - Sub in fresh parsley or cilantro for a different herbaceous flavor. Dried mint can work in a pinch, but use less as it's more concentrated.
Greek Yogurt - Use plain regular yogurt for a thinner texture, or try coconut yogurt for a dairy-free alternative.
Tomato - Replace fresh tomato slices with roasted red peppers for a sweeter, smokier flavor, or use sun-dried tomatoes for a tangy touch.
Red Onion - Swap for white onion if you want a milder flavor, or try pickled red onions for a tangy, vibrant twist.
Vegetable Oil - Use canola oil or sunflower oil for frying, or opt for avocado oil for a healthier, high-heat alternative.
Egg - For a vegan replacement, use a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) or aquafaba for binding.at idea to link out to another blogger with a similar recipe that fits a different diet.
Variations
Spicy Greek Halloumi Burgers - Add a pinch of chili flakes to the breadcrumb mixture and top the burgers with a dollop of harissa. The subtle heat complements the creamy tzatziki and crispy halloumi perfectly.
Vegan Greek Halloumi Burgers - Swap halloumi for seasoned tofu or a vegan cheese alternative, use flax eggs, and replace yogurt-based tzatziki with coconut yogurt for a completely plant-based option.
Mediterranean Veggie Burger - Add grilled eggplant slices or roasted red peppers to the burger layers for a smoky, veggie-packed twist. You can also swap the cucumber salad for a quick tabbouleh.
Equipment
Large frying pan
Plates or bowls
Mixing bowl
Storage
To store leftover Greek halloumi burgers, keep each component separate for the best texture. Place the fried halloumi slices in an airtight container lined with paper towels to absorb excess oil. Store them in the refrigerator for up to 3 days. Reheat the halloumi in a hot skillet or oven to restore its crispiness—avoid microwaving as it can make the halloumi rubbery.
For the cucumber salad, transfer it to an airtight container and refrigerate for up to 2 days. Be aware that it may release some water over time, so drain any excess liquid before serving. The brioche buns can be kept at room temperature in a sealed bag for 2–3 days or frozen for up to a month.
To assemble leftovers, reheat the halloumi and toast the buns just before serving. Add fresh salad and toppings for a quick, delicious meal.
Top Tip
Adjust seasonings in the breadcrumb mix to suit your palate. Try adding dried dill or lemon zest for a fresh twist. Don't be afraid to experiment!
FAQ
Halloumi should be cooked or grilled for the best flavor and texture. Always pat it dry before cooking to avoid splattering. It’s naturally salty, so avoid adding extra salt when seasoning dishes.
Once opened, store halloumi in an airtight container with its brine or water for up to 5 days in the refrigerator.
Halloumi is high in protein and calcium but also contains significant sodium and fat. Enjoy in moderation as part of a balanced diet.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these easy crispy greek halloumi burgers:
Recipe
Crispy Greek Halloumi Burgers Recipe with Tzatziki
Equipment
- Large frying pan
- Plates or bowls
- Mixing bowl
Ingredients
- 220 g halloumi
- 60 g panko breadcrumbs
- 60 g flour
- 100 ml cooking oil vegetable
- 1 egg
- 30 g parmesan grated
- 4 brioche buns
- 1 teaspoon paprika
- 1 teaspoon italian seasoning
- 1 teaspoon garlic salt
- 1 cucumber
- 2 tablespoon tzatziki
- 5 g mint chopped
- 1 teaspoon olive oil
- 1 teaspoon greek yoghurt
- 1 Large Tomato sliced
- 1 Red onion sliced
Instructions
- Peel the cucumber into ribbons using a vegetable peeler, I like to avoid the centre of the cucumber as it can be wet and mushy. Sprinkle a little salt over the cucumber ribbons and let them sit for 10–15 minutes. The salt will draw out excess water. Afterward, pat them dry with paper towels or a clean kitchen towel. Mix the cucumber with the dressing (yogurt, olive oil, mint) right before assembling the burgers to keep everything fresh and crisp. At this point I also like to slice the tomato and red onion.1 cucumber
- Set up three plates. On one plate, mix flour with half the paprika, Italian seasoning, and garlic salt. On the second, beat an egg. On the third, combine panko breadcrumbs, parmesan, and the remaining spices.60 g panko breadcrumbs, 60 g flour, 1 egg, 30 g parmesan, 1 teaspoon paprika, 1 teaspoon italian seasoning, 1 teaspoon garlic salt
- Cut the halloumi into thick, even slices to ensure they fry evenly. Pat the halloumi dry with a paper towel220 g halloumi
- Dip each slice into the flour, coating all sides. Next, dunk it in the egg, allowing any excess to drip off, and press it into the panko mixture until fully coated. Set the coated slices aside.
- Heat a generous layer of vegetable oil in a skillet over medium-high heat. Fry the halloumi slices for 2–3 minutes per side, or until golden and crispy. If the oil gets too hot, lower the heat to prevent burning. Transfer the fried halloumi to a plate lined with paper towels to drain excess oil.100 ml cooking oil vegetable
- Toss the cucumber ribbons with chopped mint, a drizzle of olive oil, and a dollop of Greek yogurt. Mix until well combined.1 teaspoon olive oil, 1 teaspoon greek yoghurt, 5 g mint
- slice the brioche buns in half and lightly toast them if desired. Start with a layer of the cucumber salad on the bottom bun, followed by the crispy halloumi slices. Add a dollop of tzatziki, then layer on thin slices of tomato and red onion. Top with the bun lid.4 brioche buns, 2 tablespoon tzatziki, 1 Large Tomato, 1 Red onion
