Description

These Hot Honey Halloumi Burgers offer a delightful blend of savory, spicy, and sweet flavors. Featuring crispy, seared or grilled halloumi cheese, tangy red cabbage slaw with a kick of Fresno chile, and a drizzle of sweet hot honey, all nestled in toasted potato buns. This recipe is perfect for a quick vegetarian meal packed with vibrant textures and balanced flavors.

Ingredients

Scale

For the Slaw

2 cups red cabbage slaw mix
1 Fresno chile, thinly sliced
1 scallion, thinly sliced
Kosher salt, to taste
1 tablespoon (or more) fresh lime juice

For the Halloumi

1 (16-oz.) rectangular block of halloumi (about 4″ x 2″)
2 tablespoons neutral oil, divided, plus more for grill (if using)

For Assembly

4 large or 8 small tomato slices
4 tablespoons mayonnaise, divided
4 potato roll buns, toasted
1/2 cup hot honey, divided

Instructions

Prepare the Slaw: In a large bowl, toss red cabbage slaw mix, thinly sliced Fresno chile, scallion, and 1/2 teaspoon kosher salt. Add fresh lime juice, toss to combine, then taste and adjust lime juice or salt to your liking to balance the flavors.
Prep the Halloumi: Pat the halloumi block dry with paper towels, then slice into four 1/2-inch-thick planks. Arrange slices on a paper towel-lined baking sheet, top with more paper towels, and gently press to absorb excess liquid, ensuring a better sear or grill.
Cook Halloumi by Searing (Option 1): Heat 1 tablespoon neutral oil in a large cast-iron skillet over medium heat. Pat halloumi slices dry once more, then place two slices in the pan. Cook undisturbed until the bottom forms a deep golden crust, about 2 to 3 minutes. Flip and cook the other side for 1 to 2 minutes more. Remove to a plate. Repeat with the remaining two slices and 1 tablespoon oil.
Cook Halloumi by Grilling (Option 2): Preheat a grill to medium heat, about 5 minutes. Clean and oil the grates well. Pat halloumi dry again, rub all over with 2 tablespoons neutral oil, and place on the grill so that grill marks form diagonally. Grill undisturbed for 2 to 3 minutes, then flip and grill another 1 to 2 minutes until soft in the center. Transfer to a plate.
Prepare Tomatoes and Buns: Lightly season tomato slices with salt. Spread 1 tablespoon mayonnaise on the bottom halves of the toasted potato buns and lightly season with salt. Drizzle with 1 tablespoon hot honey to add a sweet and spicy note.
Assemble the Burgers: Layer the mayo-coated buns with the prepared slaw, then add one slice of halloumi cheese per burger. Drizzle the halloumi with remaining hot honey for extra flavor, then top with tomato slices. Close the burgers with the top buns and serve immediately while warm.

Notes

Halloumi cheese can be seared in a pan or grilled according to your preference; both methods yield delicious results.
Adjust the amount of hot honey to control the level of sweetness and heat.
Fresno chile adds a mild to medium heat; substitute with another chili if desired.
Patting halloumi dry before cooking is essential to achieve a good sear or grill marks and prevents sticking.
Use a neutral oil like canola or vegetable oil for cooking to avoid overpowering the halloumi’s flavor.
Potato rolls add softness and slight sweetness, but other soft buns can be used.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Mediterranean

Keywords: hot honey halloumi burgers, halloumi cheese recipe, vegetarian burgers, spicy honey burgers, grilled halloumi sandwich