Halloumi and Eggplant Burger

Name: Halloumi and Eggplant Burger
Prep time: 20 min
Cook time: 30 min
Yield: 4 burgers
Cuisine: Middle Eastern

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roubashahin.com.au

Mains

Love eggplant and halloumi? These vegetarian burgers with mint pesto are a winner! Quick, easy, and irresistibly delicious.

PREP TIME

20 minutes

COOK TIME

30 minutes

SERVES

4 burgers

About this recipe

Not many of my burgers are meat-free—I live with two boys who are all about hearty meals! But I knew I had to create something I’d love, and eggplant is my absolute favourite. Add halloumi (which I can eat like hotcakes), and this combo felt like a winner. What I didn’t expect was for my boys to wipe these off the table while I was still testing. That’s when I knew this was a keeper!

These Halloumi and Eggplant Burger are a breeze to make and packed with bold flavours, thanks to the mint pesto. If you’re looking for something that’s not your average veggie burger, this recipe is for you. Plus, if you’re a fan of burgers, don’t forget to check out my blog post on 6 Burgers That Shake Up Your Grill Game. It features everything from traditional beef burgers to tuna and my absolute favourite, Musakhan Chicken.

If you’re after a no-fuss dinner option, you’ll also love my ridiculously easy chicken schnitzel burger recipe. These Halloumi and Eggplant Burger are ideal for a quick meal or entertaining friends. Trust me—this one’s a crowd-pleaser that even meat lovers will enjoy!

Ingredients

Mint Pesto

1 cup tightly packed mint leaves
2 garlic cloves
Zest of 1 lemon
2 tablespoons lemon juice
⅓ cup blanched almonds
¼ cup olive oil (to be stirred in by hand after blending)
Salt, to taste

Burger Components

2 medium eggplants, cut into 1-1½ cm rounds
Plain flour, for coating
2 packets halloumi, sliced into 1 cm thick pieces
Mayonnaise
Cos lettuce leaves
1 medium carrot, thinly shaved or shredded
1 cup red cabbage, thinly shredded or pickled
4 sesame seed hamburger buns

Notes from Rouba

Always salt the eggplant to remove excess moisture for better frying results.
Use pickled red cabbage for a tangy kick, or fresh cabbage tossed with lemon juice if you prefer a milder flavour.
Shave or shred the carrot depending on your preference—both work great.
Fry the halloumi in a dry pan to prevent it from getting too oily while keeping it golden and crispy.
Use a sesame seed bun for a classic burger feel, but brioche or sourdough buns are great alternatives.

Method

Step 1. Prepare the Mint Pesto

Blend the mint, garlic, lemon zest, lemon juice, and almonds in a handheld or mini food processor until smooth. Season with salt to taste. Stir in the olive oil by hand after blending to keep the pesto fresh and vibrant. Set aside.

Step 2. Prepare the Eggplant

Slice the eggplants into 1-1½ cm rounds and sprinkle with salt. Let them sit for about 20 minutes to draw out excess moisture. Pat them dry with a paper towel, then coat each slice lightly in plain flour. Shallow fry the eggplant in a pan over medium heat until golden and tender. Drain on a paper towel-lined plate and set aside.

Step 3. Cook Halloumi and Prepare Vegetables

Lightly brush the halloumi slices with olive oil. Fry them in a dry pan over medium heat until golden and crispy on both sides. Set aside.

Shave or shredd carrot, and thinly shred the red cabbage. If using fresh cabbage, toss it with lemon juice to soften. Alternatively, use pickled red cabbage for added tang.

Step 4. Assemble the Burgers

Toast the sesame seed hamburger buns if desired. Spread a layer of mayonnaise on the bottom bun, followed by a cos lettuce leaf. Layer on 3 slices of fried eggplant, 3 pieces of fried halloumi, a generous spoonful of mint pesto, a handful of cabbage, and the carrot. Top with the other half of the bun.