Halloumi Burger Recipe

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Halloumi Burger with Homemade Tomato Sauce

Halloumi is traditionally prepared from sheep's milk and is a soft curd-like cheese which is free from rennet, and therefore enjoyed by vegetarians who do not eat traditional cheeses. This veggie burger is so much tastier than the fake-meat versions you find in supermarket freezers and is made all the better with the addition of homemade ketchup.

This delicious burger and the sweet accompanying Tomato Sauce dip is enough to set your taste buds alight and makes your mouth water just thinking about it. 

A quick and easy recipe that's perfect for these summer nights when you can't quite be bothered cooking and eating a big heavy meal. 

Serve with sweet potato fries - trust me!

Preparation Time:
40 minutes
Cooking Time:
60 minutes
Serves: 4


  • Halloumi Burger
    225g halloumi cheese
  • 1 tomato
  • 70g rocket leaves
  • 4 brioche buns
  • 1 tbsp vegetable oil

  • Homemade Tomato Sauce
    1.5kg tomatoes
  • 1 tbsp salt
  • 3 large onions
  • 4 apples
  • 250g granulated sugar
  • 1 tsp onion powder
  • 1 tsp pepper
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 tsp ground allspice


    Halloumi Burger

    Slice the halloumi cheese into 4 slices. Lightly oil a frying pan and heat the halloumi slices. They should be golden on the outside after about one minute on each side.

    Cut the brioche buns and grill the middles.

    Fill the brioche buns with the rocket, tomato slices and halloumi. Serve with homemade tomato ketchup and, if you’re hungry, sweet potato fries.

    Homemade Tomato Sauce

    Chop the tomatoes into a bowl and mix with salt. Set aside for 3 hours to allow the salt to draw the liquid out of the tomatoes.

    Peel, core and dice the apples and the onions and mix them together in a deep-bottomed pan. Drain the tomatoes in a colander and add them to the pan along with all the other ingredients.

    Bring the mixture to a boil, turn down heat and simmer for approximately 1 hour to allow the sauce to thicken and reduce by about a third.

    Take off the heat and allow to cool. Remove the bay leaf and cinnamon stick, then using a hand blender, blend the sauce to a smooth consistency. Return the pan to the heat and simmer for a further 20 minutes to allow the sauce to thicken further.

    Allow to cool and then decant into sterilised, sealed jars. The sauce can be eaten straight away, however you’ll get best results if you leave the jars to mature for up to 4 weeks in a cool dark place.

    Check out Gill's quick video for this sweet sauce!


    Shop Local

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    Brioche Buns

    Check out our other Vegetarian Recipes here.