Crispy Halloumi Burger With Lemon Herb Mayo

Imperial May 31, 2026May 31, 2026

Quick Recipe Version (TL;DR)

Yield: 4 burgers
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Quick Ingredients

Halloumi: 12 oz halloumi, sliced into 8 pieces, patted dry
Tomatoes: 2 large tomatoes, sliced into 1/2-inch rounds, plus 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper
Lemon herb mayo: 1/2 cup mayonnaise, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 tablespoon chopped parsley, 1 tablespoon chopped dill, 1 small grated garlic clove, 1/4 teaspoon black pepper
Burgers: 4 brioche or potato burger buns, 4 lettuce leaves, 1/2 English cucumber thinly sliced, 2 teaspoons olive oil for searing, and optional 1 teaspoon honey

Do This

1. Heat the oven to 425°F and line a baking sheet with parchment paper.
2. Roast tomato slices with olive oil, salt, and pepper for 15 to 18 minutes, until softened and lightly browned at the edges.
3. Stir together mayonnaise, lemon juice, lemon zest, herbs, garlic, and black pepper.
4. Pat halloumi very dry, then sear in a hot skillet with olive oil for 1 1/2 to 2 minutes per side until deeply golden.
5. Toast the buns cut-side down in the same skillet for 1 to 2 minutes.
6. Layer each bun with lemon herb mayo, lettuce, cucumber, roasted tomato, and 2 slices crispy halloumi.
7. Serve right away while the halloumi is hot and crisp.

Why You’ll Love This Recipe

Big burger satisfaction without meat: Halloumi gives you a salty, savory, chewy center that feels hearty and substantial.
Great texture in every bite: You get crisp seared cheese, juicy roasted tomato, cool cucumber, tender lettuce, and a soft toasted bun.
Fast enough for a weeknight: The whole burger comes together in about 40 minutes, including the roasted tomatoes.
Simple ingredients, bold flavor: Lemon herb mayo brightens the rich halloumi and ties the whole burger together.

Grocery List

Produce: 2 large ripe tomatoes, 1/2 English cucumber, 4 crisp lettuce leaves, 1 lemon, 1 small garlic clove, fresh parsley, fresh dill
Dairy: 12 oz halloumi cheese
Bakery: 4 brioche or potato burger buns
Pantry: Mayonnaise, olive oil, kosher salt, black pepper, optional honey

Full Ingredients

For the Roasted Tomato

2 large ripe tomatoes, sliced into 1/2-inch-thick rounds
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the Lemon Herb Mayo

1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh dill
1 small garlic clove, finely grated or minced to a paste
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt, optional and only if needed

For the Crispy Halloumi

12 oz halloumi cheese, cut into 8 slices about 1/3 inch thick
2 teaspoons olive oil
1 teaspoon honey, optional, for brushing after searing
1 teaspoon fresh lemon juice, optional, for finishing

For Assembly

4 brioche or potato burger buns, split
4 large crisp lettuce leaves, such as romaine, butter lettuce, or green leaf lettuce
1/2 English cucumber, thinly sliced into rounds or ribbons
Extra chopped parsley or dill, optional, for serving

Crispy Halloumi Burger With Lemon Herb Mayo – Closeup

Step-by-Step Instructions

Step 1: Heat the oven and prepare the tomatoes

Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Arrange the tomato slices in a single layer, leaving a little space between them so they roast instead of steaming. Drizzle with 1 tablespoon olive oil, then sprinkle evenly with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.

Step 2: Roast the tomatoes until jammy at the edges

Roast the tomatoes for 15 to 18 minutes, until they look softened, slightly concentrated, and lightly browned around the edges. They should still hold their shape enough to sit neatly in the burger. Remove the baking sheet from the oven and let the tomatoes rest for at least 5 minutes so they are easier to lift without breaking.

Step 3: Mix the lemon herb mayo

In a small bowl, stir together the 1/2 cup mayonnaise, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 tablespoon parsley, 1 tablespoon dill, grated garlic, and 1/4 teaspoon black pepper. Taste before adding salt because halloumi is naturally salty. Add the optional 1/8 teaspoon kosher salt only if the mayo tastes flat. Refrigerate until you are ready to assemble the burgers.

Step 4: Dry the halloumi thoroughly

Slice the halloumi into 8 pieces, about 1/3 inch thick. Pat each slice very dry on both sides with paper towels. This step matters: removing surface moisture helps the halloumi sear quickly and develop those crisp, golden edges instead of releasing liquid into the pan.

Step 5: Sear the halloumi until crisp and golden

Heat a large nonstick or well-seasoned cast-iron skillet over medium-high heat for 2 minutes. Add 2 teaspoons olive oil and swirl to coat the pan. Add the halloumi slices in a single layer, working in batches if needed so the pieces do not touch. Sear for 1 1/2 to 2 minutes per side, until deeply golden brown with crisp edges. Transfer to a plate. If using honey, brush the hot halloumi very lightly with 1 teaspoon honey, then add a small squeeze of fresh lemon juice if you like extra brightness.

Step 6: Toast the buns

Reduce the heat to medium. Place the split buns cut-side down in the same skillet and toast for 1 to 2 minutes, until warm and lightly golden. Toasting the buns adds flavor and helps them stand up to the mayo and roasted tomato without getting soggy too quickly.

Step 7: Build the burgers

Spread about 1 tablespoon lemon herb mayo on the cut side of each bottom bun and about 1 tablespoon on each top bun. On each bottom bun, layer 1 lettuce leaf, a few cucumber slices, 1 to 2 roasted tomato slices, and 2 slices of crispy halloumi. Add a little extra chopped parsley or dill if you want a fresher finish, then close with the top buns.

Step 8: Serve immediately

Serve the burgers right away while the halloumi is hot, crisp on the outside, and pleasantly chewy in the center. Halloumi firms up as it cools, so this burger is at its best within 5 to 10 minutes of searing the cheese.

Pro Tips

Pat the halloumi dry: This is the easiest way to get a crisp, golden crust instead of a pale, rubbery surface.
Use medium-high heat: Halloumi browns best in a properly hot pan. If the heat is too low, it can warm through before the outside gets crisp.
Do not over-salt the sauce: Halloumi brings plenty of salt, so taste the mayo before adding any extra.
Keep the cucumber thin: Thin slices add crunch without making the burger slide apart.
Assemble in the right order: Lettuce on the bottom helps protect the bun from the roasted tomato juices.

Variations

Spicy halloumi burger: Stir 1 to 2 teaspoons harissa, sriracha, or chili crisp into the lemon herb mayo for heat.
Mediterranean-style burger: Add 2 tablespoons chopped roasted red peppers or a spoonful of olive tapenade to each burger.
Avocado cucumber version: Add 1/2 sliced avocado across the 4 burgers for extra creaminess and a softer contrast to the crisp halloumi.

Storage & Make-Ahead

This burger is best assembled fresh, but you can prepare several parts ahead. The lemon herb mayo can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The tomatoes can be roasted up to 2 days ahead; refrigerate them in a covered container and bring them to room temperature or warm them in a 300°F oven for 5 to 7 minutes before serving. Slice the cucumber and wash the lettuce up to 1 day ahead, then store them separately in the refrigerator. For the best texture, sear the halloumi right before serving. Leftover cooked halloumi can be refrigerated for up to 2 days, but it will lose crispness; reheat it in a dry skillet over medium heat for 1 to 2 minutes per side.

Nutrition (per serving)