Salty Halloumi, fresh mint slaw, and creamy red pepper hummus capture the Cypriot flavors in this well-rounded burger. Halloumi, a delicious, salty, firm cheese originating from Cyprus, is made from goat’s and sheep’s milk and holds its shape in high temperatures, making it perfect to grill and fry. The Greek and Cypriot corner of Europe, near Turkey, is a melting pot for Mediterranean and Middle Eastern flavors. I combine the best of these two worlds in this scrumptious burger. Vegans can grill firm tofu instead of Halloumi.
Ingredients
For Spicy Cilantro Dressing
- 6¾ fluid ounces (200 ml) cashew cream, silky tofu, or crème fraîche
- 1 scant cup (15 g) fresh cilantro leaves
- 1 green chile pepper, seeded and finely chopped
- 1 tablespoon (15 ml) fresh lemon juice
- ½ teaspoon ground cumin
- ¼ teaspoon salt
For Mint-Onion Slaw
- 4½ cups (300 g) finely shredded green cabbage, or sturdy green leaves
- 1 red onion, finely sliced
- 4 tablespoons plus 1½ teaspoons (30 g) fresh mint leaves, finely chopped
- ¼ cup (56 g) mayonnaise or vegan mayonnaise
- ½ lemon juice
- Drizzle of extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
For Patties and Toppings
- 1 (about 9 ounces, or 250 g) piece Halloumi cheese, sliced into 4 flat pieces
- 4 buns, halved and lightly toasted
- Red Pepper Hummus
How to Make It
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To make the Spicy Cilantro Dressing
- In a blender or food processor, combine all the dressing ingredients. Process until you have a smooth sauce. To Make the Mint-Onion Slaw
- In a large bowl, stir all the slaw ingredients together until combined and set aside. To Make the Patties
- In a grill pan or skillet over medium-high heat, fry the Halloumi slices for 1 to 2 minutes per side until golden. Assemble the Burgers on the Buns
- Spread the buns with the dressing, layer on some slaw, and top with the Halloumi and Red Pepper Hummus.