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Halloumi Burger (v)

Halloumi Burger (v)

with a Mango Chutney Chickpea Salad

15min Express
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We’ve marinated halloumi in sweet and sticky mango chutney to create a centrepiece for our veggie burger that’ll knock your socks off. Stacked on top of minty yoghurt dressing, juicy tomatoes, and crunchy baby gem, sandwiched between lightly toasted burger buns and served with a healthy chickpea salad, this super simple recipe is the thing veggie burger dreams are made of.

Preparation Time15 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 block(s)



1 unit(s)

Baby Gem Lettuce

2 unit(s)

Burger Bun

(ContainsGluten, Egg, Soya)

2 unit(s)

Vine Tomatoes

½ unit(s)


1 sachet

Mango Chutney 40g

½ bunch(es)


1 pack(s)


½ pack(s)

Natural Yoghurt

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)3494 kJ
Energy (kcal)835 kcal
Fat37.0 g
of which saturates20.0 g
Carbohydrate77 g
of which sugars25.0 g
Protein46 g
Salt5.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
download icondownload icon

a) Halve the burger buns. Chop the halloumi widthways into 3 slices person. b) Pat dry on kitchen paper. Heat a frying pan over medium-high heat (no oil).

Toast the Buns
Toast the Buns

a) Pop the burger buns in the pan, cut-side down. Do in batches if necessary. b) Warm through until lightly golden and toasted, 1 minute. c) Remove from the pan and set aside. Add splash of oil to the pan.

Halloumi O'Clock
Halloumi O'Clock

a) When the oil is hot, add the halloumi to the pan. Cook until golden, 2 mins on each side. b) Remove the pan from the heat when done.

Prep the Salad
Prep the Salad

a) Meanwhile, trim the root from the baby gem lettuce then separate the leaves. b) Keep two two leaves per person to one side. Finely shred the rest. Cut two 2 slices of tomato per person and chop the remaining tomato into 1cm chunks. c) Pick the mint leaves from their stalks and finely chop (discard the stalks). Zest, then halve the lime. d) Drain and rinse the chickpeas in a sieve.

Make the Salad
Make the Salad

a) In a mixing bowl, mix the lime zest with the mint and natural yoghurt. b) Season with salt and pepper. Smear a spoonful of the minty yoghurt onto the bottom half of each of your burger buns. c) Add the chickpeas, shredded lettuce, a squeeze of lime juice and half the mango chutney to the bowl of remaining minty yoghurt and mix well. d) Season to taste with salt and pepper.

Finish and Serve
Finish and Serve

a) Drizzle the remaining mango chutney over the halloumi and turn to coat the cheese. Reheat over medium heat if necessary. b) Place the lettuce leaves and sliced tomato on the base of your burger bun. c) Top with the halloumi and pop the lid on top. Pop Place a burger on your plate and spoon the chickpea salad alongside. Finish with a dollop of the tomato chunks. Enjoy!