Grilled Halloumi Burger with Roasted Peppers & Harissa Mayo
The halloumi burger done with the specific attention each component requires: harissa mayo made first and refrigerated so it is cold against the warm halloumi rather than room temperature; peppers and onions cooked in a very hot cast iron until caramelised at the edges and genuinely sweet rather than simply softened; halloumi microwaved for 10–20 seconds before the pan so it needs only the crust developed rather than overcooking the interior while waiting for heat to penetrate — producing the specific deeply golden exterior and soft, yielding interior that makes halloumi specifically satisfying as a burger rather than a rubbery approximation of one. Brioche buns buttered and toasted in the same pan until golden and crisp. The harissa mayo on both halves, the rocket underneath and above, and the order of assembly ensuring the warm halloumi sits directly against the cool spiced mayo for the specific temperature contrast that makes every bite work. Serve alongside these Brioche Burger Buns from our own recipe for the specifically enriched, slightly sweet, perfectly structured bun this burger deserves.
Prep Time : 15 min
Cook Time : 20 min
Servings : 4
15 min
20 min
4
Ingredients
For the Halloumi
• 450g halloumi cheese, sliced into 4 thick slabs approximately 1.5–2cm thick
• 1 tbsp neutral oil
For the Roasted Peppers and Onions
• 2 red bell peppers, sliced into thick feathers
• 2 yellow bell peppers, sliced into thick feathers
• 1 medium white onion, sliced into thick feathers
• 1 tbsp neutral oil
• Fine sea salt — only if needed
• Freshly cracked black pepper, to taste
For the Harissa Mayo
• 120g mayonnaise
• 30g harissa paste — this one on Amazon
• 1 small garlic clove, finely grated
• 1–2 tbsp fresh lime juice
• Pinch of fine sea salt — only if needed
For Assembly
• 4 brioche burger buns — use our Brioche Burger Buns for the best result, or quality store-bought
• 30g unsalted butter, for toasting the buns — this one on Amazon
• 60g fresh rocket — arugula
• Pickled red onions or quick cucumber pickles — optional
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Directions
- Make the Harissa Mayo
In a small bowl, combine the 120g of mayonnaise, 30g of harissa paste, the finely grated garlic clove, and 1 tbsp of lime juice. Stir until completely smooth and uniformly coloured — no visible harissa streaks remaining. Taste: it should be simultaneously smoky from the harissa, creamy from the mayonnaise, garlicky, and bright from the lime. The harissa’s specific fermented, smoke-spiced character is the defining flavour of this sauce — its North African-inspired complexity is what distinguishes this burger from a generic hot-sauce mayo. Add additional lime juice if the brightness is insufficient; add a pinch of salt only if the overall flavour tastes flat. Refrigerate until assembly — the cold temperature is part of the sauce’s function in the burger, providing a cool, creamy contrast against the warm halloumi and sweet peppers. - Roast the Peppers and Onions
Heat a large cast iron or heavy stainless steel pan over medium-high heat until genuinely hot — the oil should shimmer immediately on contact. Add the 1 tbsp of neutral oil. Add the sliced red and yellow bell peppers and white onion simultaneously. Season lightly with black pepper and add salt only after tasting — the peppers’ natural sweetness is sufficient seasoning in most cases. Cook for 8–10 minutes, tossing frequently but allowing brief stationary contact with the hot surface between each toss — the moments of direct contact are what produce the caramelised edges and scattered charred spots that give the peppers their specific sweet, slightly smoky depth. The peppers and onion should be noticeably softened and golden at the edges, still retaining some structure rather than collapsing completely. Transfer to a bowl and keep warm while the halloumi is cooked. - Prepare and Grill the Halloumi
Pat each halloumi slab completely dry on both surfaces with paper towels — the surface moisture that halloumi carries from its brine prevents immediate Maillard contact and produces a pale, steam-softened exterior rather than the deeply golden, slightly crisped surface the burger requires. For a softer, more yielding interior alongside the developed crust: place the dried halloumi slabs on a microwave-safe plate and microwave for 10–20 seconds before cooking. This gentle pre-warming heats the centre so the pan only needs to develop the exterior crust — producing a burger-friendly texture where the inside remains soft and tender rather than the firmer, slightly rubbery result of cold halloumi cooked entirely from the pan’s heat. Heat a grill, ridged grill pan, cast iron skillet, or heavy stainless steel pan over medium-high heat. Add the 1 tbsp of neutral oil. Place the prepared halloumi slabs in the pan. Cook for 2–3 minutes undisturbed — the sustained contact developing the deeply golden crust before the flip. Flip each slab and cook the second side for 2–3 minutes until equally golden. The correctly grilled halloumi should have a clearly caramelised, slightly crisped exterior surface and a soft, yielding, warm interior. - Toast the Brioche Buns
Slice each brioche bun in half. Spread the cut surfaces of each half with a thin layer of the 30g of unsalted butter. Toast cut-side down in the same pan used for the halloumi over medium heat for 1–2 minutes until the cut surfaces are golden-brown and slightly crisped. If using our Brioche Burger Buns, their enriched, slightly sweet crumb toasts to a specifically golden, butter-crisped surface that provides both structure and flavour that commercial buns cannot match — the butter’s milk solids browning against the hot surface adding extra depth. Remove from the pan immediately when golden — over-toasted brioche becomes dry and brittle. - Assemble and Serve
Spread a generous layer of the cold harissa mayo onto the bottom bun. Add a small handful of fresh rocket — the arugula’s peppery, slightly bitter freshness providing the specific green element that cuts through the rich halloumi and sweet peppers. Add a generous portion of the warm roasted peppers and onions over the rocket. Add the optional pickled red onions or cucumber pickles at this stage if using — their sharp acidity amplifying the lime in the harissa mayo and providing additional contrast against the sweet peppers. Place the grilled halloumi slab directly on top of the peppers. Spread another generous layer of harissa mayo onto the inside of the top bun. Crown the burger. Press gently to compress the layers — enough that the burger can be bitten into without components sliding, but not so firmly that the soft halloumi is squeezed out. Serve immediately while the halloumi is still warm and yielding, the peppers remain sweet and slightly smoky, and the contrast between warm filling and cold spiced mayo is at its best.
*Notes :
- The pepper and onion combination using both red and yellow bell peppers rather than a single colour is a deliberate flavour and visual decision. Red bell peppers have a slightly more complex, more intensely sweet character from their higher sugar content at full ripeness. Yellow bell peppers are milder and more delicately sweet. Together at equal quantities they produce a caramelised pepper mixture with more flavour variation than all-red or all-yellow, and the colour combination provides the visual variety that makes the finished burger look composed and appealing.
- Harissa — the North African fermented red chili paste — varies considerably in heat level and character between brands and regions. Tunisian harissa tends to be simpler and hotter; rose harissa typically includes dried rose petals and is more floral and slightly less aggressive. Both work in this mayo; taste the mayo after assembly and adjust the lime juice accordingly — more assertively spiced harrisa requires more lime to balance.
Why This Recipe Works
This recipe works because the halloumi is specifically prepared for burger use — pre-warmed to eliminate the need for extended pan cooking that toughens the interior, and patted dry for immediate crust formation.
The harissa mayo is made cold and kept cold through assembly so its temperature contrast against the warm halloumi is part of the eating experience. The peppers are cooked with enough direct contact time to genuinely caramelise rather than simply steam-soften.
And the brioche bun provides the structured, slightly sweet base that carries the bold harissa and charred pepper flavours without competing with them.
Ingredient Breakdown
Halloumi (Pre-Warmed, Patted Dry)
The burger’s protein — dried for immediate crust formation; 10–20 second microwave warm-up producing soft interior without overcooking.
Dual Bell Pepper and Onion (Cast Iron, High Heat)
The sweet filling — caramelised edges from direct hot pan contact producing the sweet, slightly smoky depth that steamed peppers cannot provide.
Harissa Mayo (Served Cold)
The defining sauce — harissa’s fermented, smoky-spiced character distributed through creamy mayo; served cold as a temperature contrast element.
Brioche Bun (Butter-Toasted)
The structural base — enriched burger buns specifically suited to carrying bold flavours; butter-toasted for the golden, milk-solid-browned crust.
Fresh Rocket
The peppery green element — arugula’s bitterness and pepper cutting through the rich halloumi and sweet caramelised peppers.
Flavor Structure Explained
This grilled halloumi burger follows a layered balance model:
- Salty rich core (grilled halloumi)
- Sweet roasted depth (caramelised peppers)
- Smoky spicy contrast (harissa mayo)
- Peppery bitter freshness (rocket)
- Buttery sweet foundation (brioche bun)
Halloumi defines the foundation with warm, salty richness and a distinctive firm-yet-tender texture that gives the burger its substance. Caramelised peppers add concentrated sweetness and fruity depth that complement the cheese rather than compete with it. Harissa mayo introduces smoky heat and fermented chili complexity, bringing energy and intensity to the composition. Rocket provides a peppery, slightly bitter edge that cuts through the richer elements and keeps the flavors vivid. The brioche bun ties everything together with soft texture and gentle buttery sweetness, creating balance between the savory, sweet, spicy, and bitter components.
Common Mistakes to Avoid
- Not Patting the Halloumi Dry – Surface moisture prevents immediate crust formation. Always pat thoroughly before the pan.
- Moving the Halloumi Before the Crust Sets – 2–3 minutes of undisturbed contact is what produces the golden crust. Any premature movement tears the surface.
- Not Caramelising the Peppers Sufficiently – Simply softened peppers without caramelised edges taste of steamed vegetables rather than the sweet, slightly charred filling. Always allow the direct contact time for caramelisation.
- Serving the Harissa Mayo Warm – The temperature contrast between cold mayo and warm halloumi is part of the burger’s appeal. Always keep the mayo refrigerated until assembly.
- Over-toasting the Brioche – Brioche’s sugar content causes it to darken rapidly. Watch constantly and remove at golden — over-toasted brioche becomes dry and brittle.
Variations
With Roasted Garlic Hummus
Spread a layer of Roasted Garlic Hummus on the bottom bun alongside or instead of the harissa mayo for a more Middle Eastern direction — the hummus’s creamy, roasted garlic depth specifically complements the halloumi.
Grilled Halloumi Burger With Avocado
Add thin avocado slices between the peppers and halloumi — the avocado’s creamy richness adds a cooling element alongside the rocket.
Extra Spicy
Replace the harissa paste with double-concentrated harissa or add a layer of thinly sliced fresh red chili between the peppers and halloumi — the fresh chili’s direct heat alongside the harissa’s fermented warmth produces a more assertively spiced version.
With Tzatziki Instead of Harissa Mayo
Replace the harissa mayo with Authentic Tzatziki for a Greek-influenced direction — the cool, garlicky yogurt providing a more Mediterranean character against the grilled halloumi.
Storage & Make-Ahead
Harissa mayo can be refrigerated in a sealed jar for up to 5 days. Its flavor deepens and becomes more integrated overnight.
Roasted peppers and onions can be refrigerated for up to 3 days. Before assembling the burgers, reheat them in a hot pan for about 2 minutes.
Grilled halloumi is best cooked fresh immediately before assembly. It tends to toughen during refrigeration and does not reheat particularly well.
Assembled halloumi burgers are not suitable for storage and should be served immediately while the halloumi is still warm.
Frequently Asked Questions
Why microwave the halloumi before grilling?
Halloumi starts cold from the refrigerator — cooking from cold requires extended pan time to heat the interior to a soft, yielding temperature, during which the exterior can become overly browned or the cheese can tighten. The 10–20 second microwave pre-warm heats the centre to near room temperature so the pan only needs to develop the crust — producing the correct soft interior and deeply golden exterior in 2–3 minutes rather than requiring 4–5 minutes.
What is harissa?
Harissa is a North African fermented red chili paste — made from dried red chilies, garlic, olive oil, and aromatic spices including cumin, coriander, and caraway. Its specific fermented, smoke-spiced character is more complex than fresh chili sauces and significantly different from sriracha or sambal. Available at Middle Eastern grocery stores and increasingly at mainstream supermarkets.
Why both red and yellow bell peppers?
Red bell peppers have a slightly more complex, more intensely sweet flavour from their higher sugar content at full ripeness. Yellow peppers are milder and more delicately sweet. Together they produce a more varied, more interesting caramelised filling than all-red alone.
Why brioche specifically?
The enriched bun — butter, eggs, sugar — provides a slightly sweet, pillowy structure that specifically suits the bold harissa and caramelised pepper flavours without being overwhelmed by them. A plain white bun would be outpaced by the filling’s flavour intensity. The Brioche Burger Buns recipe produces the specifically correct result.
Why rocket (arugula) rather than lettuce?
Lettuce provides crunch without flavour. Rocket’s peppery, slightly bitter character provides the specific sharp, green contrast that cuts through the sweet peppers and rich halloumi in a way that iceberg or romaine cannot.
Nutrition Facts
( per serving )
Calories
~680 kcal
Protein
28 g
Fat
42 g
Carbs
52 g
Calories
~680 kcal
Protein
28 g
Fat
42 g
Carbs
52 g
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Grilled Halloumi Burger with Roasted Peppers & Harissa Mayo
Ingredients
Method
- In a small bowl, combine the 120g of mayonnaise, 30g of harissa paste, the finely grated garlic clove, and 1 tbsp of lime juice. Stir until completely smooth and uniformly coloured — no visible harissa streaks remaining. Taste: it should be simultaneously smoky from the harissa, creamy from the mayonnaise, garlicky, and bright from the lime. The harissa’s specific fermented, smoke-spiced character is the defining flavour of this sauce — its North African-inspired complexity is what distinguishes this burger from a generic hot-sauce mayo. Add additional lime juice if the brightness is insufficient; add a pinch of salt only if the overall flavour tastes flat. Refrigerate until assembly — the cold temperature is part of the sauce’s function in the burger, providing a cool, creamy contrast against the warm halloumi and sweet peppers.
- Heat a large cast iron or heavy stainless steel pan over medium-high heat until genuinely hot — the oil should shimmer immediately on contact. Add the 1 tbsp of neutral oil. Add the sliced red and yellow bell peppers and white onion simultaneously. Season lightly with black pepper and add salt only after tasting — the peppers’ natural sweetness is sufficient seasoning in most cases. Cook for 8–10 minutes, tossing frequently but allowing brief stationary contact with the hot surface between each toss — the moments of direct contact are what produce the caramelised edges and scattered charred spots that give the peppers their specific sweet, slightly smoky depth. The peppers and onion should be noticeably softened and golden at the edges, still retaining some structure rather than collapsing completely. Transfer to a bowl and keep warm while the halloumi is cooked.
- Pat each halloumi slab completely dry on both surfaces with paper towels — the surface moisture that halloumi carries from its brine prevents immediate Maillard contact and produces a pale, steam-softened exterior rather than the deeply golden, slightly crisped surface the burger requires. For a softer, more yielding interior alongside the developed crust: place the dried halloumi slabs on a microwave-safe plate and microwave for 10–20 seconds before cooking. This gentle pre-warming heats the centre so the pan only needs to develop the exterior crust — producing a burger-friendly texture where the inside remains soft and tender rather than the firmer, slightly rubbery result of cold halloumi cooked entirely from the pan’s heat. Heat a grill, ridged grill pan, cast iron skillet, or heavy stainless steel pan over medium-high heat. Add the 1 tbsp of neutral oil. Place the prepared halloumi slabs in the pan. Cook for 2–3 minutes undisturbed — the sustained contact developing the deeply golden crust before the flip. Flip each slab and cook the second side for 2–3 minutes until equally golden. The correctly grilled halloumi should have a clearly caramelised, slightly crisped exterior surface and a soft, yielding, warm interior.
- Slice each brioche bun in half. Spread the cut surfaces of each half with a thin layer of the 30g of unsalted butter. Toast cut-side down in the same pan used for the halloumi over medium heat for 1–2 minutes until the cut surfaces are golden-brown and slightly crisped. If using our Brioche Burger Buns, their enriched, slightly sweet crumb toasts to a specifically golden, butter-crisped surface that provides both structure and flavour that commercial buns cannot match — the butter’s milk solids browning against the hot surface adding extra depth. Remove from the pan immediately when golden — over-toasted brioche becomes dry and brittle.
- Spread a generous layer of the cold harissa mayo onto the bottom bun. Add a small handful of fresh rocket — the arugula’s peppery, slightly bitter freshness providing the specific green element that cuts through the rich halloumi and sweet peppers. Add a generous portion of the warm roasted peppers and onions over the rocket. Add the optional pickled red onions or cucumber pickles at this stage if using — their sharp acidity amplifying the lime in the harissa mayo and providing additional contrast against the sweet peppers. Place the grilled halloumi slab directly on top of the peppers. Spread another generous layer of harissa mayo onto the inside of the top bun. Crown the burger. Press gently to compress the layers — enough that the burger can be bitten into without components sliding, but not so firmly that the soft halloumi is squeezed out. Serve immediately while the halloumi is still warm and yielding, the peppers remain sweet and slightly smoky, and the contrast between warm filling and cold spiced mayo is at its best.