Coconut Free/ Gluten Free/ Low Carb/ Main Dishes/ Vegetarian

Halloumi Burgers

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These halloumi burgers are an easy low carb vegetarian option that are colourful and packed with flavour.  With grated zucchini and herbs, they are a tasty addition to any BBQ or grill.

Originally, these halloumi burgers are based on the ones that I enjoyed at a stall in the fabulous London Borough food market.  They were a taste explosion with the mint and coriander doing a sexy tango on my taste palates.  If you are in London or visiting, a trip to this food market is an absolute must!  To homage my taste buds on that delightful day, I’ve made a low carb version of them.

What is Halloumi Cheese?

Halloumi makes the best cheese to be fried.  If you are not familiar with it and love fried cheese, hunt this cheese down!

 Halloumi is a cheese from Cyprus made from cow, sheep or goat’s cheese and has a distinct salty taste.  It is very firm in texture which makes it perfect for frying as it will keep its form and not melt all over your pan.   We call it “Squeaky Cheese” as it can have a slight squeaky texture against your teeth when eating slices of it.  That might be just us though.  Halloumi cheese is a perfect cheese for the BBQ as you can cook slices of it without it melting between the grill.

How to Make This Halloumi Burger

These halloumi burgers as good enough to possibly convert a meat eater.  Well, almost.   It is as simple as grating the halloumi cheese and zucchini, adding herbs and a low carb flour to bind the mixture.  I have used both coconut flour and almond flour.  I prefer almond flour purely because I like it in savoury dishes compared to coconut flour.  You can use coconut flour in this recipe and ¼ cup is a good substitute for almond flour here.

You can happily make these halloumi burgers ahead and store them in the fridge before cooking them. It enables them to keep their form and firm up but that might be down to my very cold fridge which is currently semi-freezing my bottled water.

What to Serve With Halloumi Burgers

You can enjoy these halloumi burgers by themselves with a dip or low carb fries.  For a hearty dish, serve them with low carb burger buns with perhaps a side salad. 

halloumi burgers

Halloumi Burgers

Easy low carb vegetarian burgers made with Halloumi cheese and zucchini
4.34 from 3 votes
Print Pin Rate
Course: BBQ, Vegetarian
Cuisine: American
Keyword: BBQ recipes, Halloumi recipes
Prep Time: 10 minutes
Cook Time: 20 minutes
Chilling time: 30 minutes
Total Time: 30 minutes
Servings: 8 burgers
Calories: 178kcal
Author: Angela Coleby


  • 9 oz Halloumi cheese
  • 1 zucchini grated
  • 2 spring onions chopped
  • 1 tablespoon mint, fresh chopped
  • 1 tablespoon coriander chopped
  • 4 tablespoons almond flour
  • 1 egg beaten
  • 3 olive oil


  • Grate the halloumi cheese
  • In a bowl, mix the halloumi, zucchini, spring onions, mint, coriander and egg
  • Add the almond flour and combine.
  • Take small handfuls of the mixture and press into small patties.
  • Place in the refrigerator for 30 minutes (or these will keep in the refrigerator for about two to three days uncooked).
  • Heat the olive oil in a frying pan.
  • Cook the burgers for about 2-3 minutes on each side, pressing down slightly until a golden brown on each side.
  • Eat and enjoy!


Any nutritional analysis on the website is based on an estimate, calculated by from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information


Serving: 1burger | Calories: 178kcal | Carbohydrates: 2.7g | Protein: 9g | Fat: 14.9g | Fiber: 0.8g
Tried this recipe?Mention @Divalicious_Recipes or tag #divaliciousrecipes

This post was originally posted in 2012. I’ve updated it and the photos.

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  • Reply
    libby anderson
    July 3, 2012 at 12:31 pm

    Sorry I left comment on the wrong recipe. This is the one I tried and it didn’t work for me. Fell to pieces very quickly so am adding an egg next time to see if that is better.

    • Reply
      July 3, 2012 at 7:11 pm

      I think it sometimes varies on the wetness of the courgettes and the amount of coconut flour to bind this too. I tried this the other night and had to add more coconut flour, although an egg would have done it too! Hope the 2nd time round works out for you!

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