When I was in Leipzig for a semester during my BA studies, I missed my mom’s food beyond imagination. In fact, I think I haven’t appreciated it fully until I did that terrible semester in Germany. On a student’s budget, there were very few things that I could afford that actually tasted like proper food. Then, one day I was walking in the center and the smell of BBQ was killing me. Usually, the smell meant that someone was selling sausages, which I don’t eat, but this smelled different. I followed the smell and I was so excited to see that the guy was selling halloumi burgers. This was probably one of the few meals I enjoyed in my entire stay in Leipzig.
So, since then, I became obsessed with halloumi burgers and I always come with different flavors to accompany my burgers. To be honest, on most days I would prefer a halloumi burger over beef burgers, less grease and, at least in my opinion, much bolder flavors.
As much as I love spring, I still miss winter’s vegetables, especially beetroots and I am always looking for ways to add it to as many dishes as possible. Like I said in my halloumi beetroot salad post, you can’t go wrong when you combine halloumi and beets together.
To make the beetroot mutabbal you’d need cooked beets, tahini, lemon juice, garlic and salt. You won’t believe how good this thing this. For the sauce, I use a simplified version of the famous yogurt herb sauce that is used with halloumi and döner sandwiches in Germany (one day I’ll share that recipe, which is sooo good!). You can choose to grill or pan fry your halloumi. I also add beetroots, avocado and shredded red cabbage to the sandwich. Honestly, you won’t believe how good this is and though it needs a few ingredients it is still easy to prepare.
If you like halloumi as much as I do, try my recipe for the out of this world halloumi fries, you won’t regret it!
Halloumi Burger with Beetroot Mutabbal
For the sandwiches
- 2 burger buns of your choice
- 1 block halloumi cheese 200g
- 1 tbsp olive oil optional
- 2 cooked beets
- 1 tbsp tahini
- 1 clove garlic
- 2 tbsp lemon
- salt to taste
- 4 tbsp full fat yogurt
- 2 tbsp mayonnaise
- 1 clove garlic
- ½ tsp dried dill
- ½ tsp dried parsley
- ½ tsp dried mint
- Pinch salt
- beetroot slices
- shredded red cabbage
- Start by preparing the beetroot mutabbal, add all ingredients to a food processor and blend until smooth. Salt to taste.
- Slice the halloumi lengthwise so that you have two slices. Using a round cookie cutter, cut each piece so that you have 2 halloumi burgers.
- Brush the halloumi with olive oil (optional) on cook on a griddle pan for 3-4 minutes per side or until lightly golden.
- Meanwhile, make the sauce by mixing all ingredients listed under sauce.
- Heat the bread in the oven or in a pan for 2 mins.
- Assemble the sandwiches by placing the base of the buns on plates followed by the beetroot mutabbal and shredded red cabbage. Top with halloumi, followed by a slice of beetroot and a few avocado slices. Drizzle on the yoghurt sauce then place the top of the bun. Serve immediately.