An easy halloumi burger that is colorful and packed with flavor. With grated zucchini and fresh herbs, they are a tasty low carb and gluten-free addition to any BBQ or grill.
These halloumi burgers are 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 then cook.
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 fresh herbs 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!
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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.
CARBS IN HALLOUMI CHEESE
On average, halloumi cheese contains approximately 2-3 grams of carbohydrates per 100 grams. However, it's important to note that the exact carbohydrate content can vary slightly between different brands or producers.
While halloumi cheese is relatively low in carbs, it is worth mentioning that it is relatively high in fat and protein. It is a good source of calcium and provides several essential minerals and vitamins.
INGREDIENTS
This recipe is an easy recipe that you could tweak to your own tastes.
- Halloumi - many stores sell this cheese but look for it in any delicatessen or specialist cheese stores.
- Zucchini - The water is squeezed from the zucchini before adding to the mixture.
- Egg - if you want an eggless burger, omit squeezing the water from the zucchini.
- Mint - fresh chopped leaves. If you want a more subtle flavor, reduce the quantity.
- Parsley - this could be substituted with cilantro for a stronger flavor.
- Red onion - green onions can be substituted.
- Almond flour - to help firm the mixture into burgers. Coconut flour can be used but will change the flavor slightly. Ground flaxseed is another option.
HOW TO MAKE KETO HALLOUMI BURGER
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.
Mix all ingredients in a bowl.
Form into burger shapes.
Cook burgers in a pan until golden.
Serve and enjoy.
STORAGE
Any leftovers should be kept in the fridge in a sealed container and enjoyed the next day. They can be reheated in a pan or an air fryer.
WHAT TO SERVE WITH HALLOUMI BURGER
You can enjoy these halloumi burgers by themselves with a dip or low carb fries. Serve with a low carb fennel relish. For a hearty dish, serve them with low carb burger buns with perhaps a side salad. Serve them as a side without the buns to a plate of lamb meatballs kabob for a great flavor pairing.
Instead of a low carb bun, try this halloumi burger in a portobello burger bun for a tasty low carb vegetarian dish.
Some great sides you might want to serve are:
This post was originally posted in 2012. I've updated the content and the photos.
Halloumi Burgers
Ingredients
- 9 oz Halloumi cheese
- 1 cup zucchini grated
- ¼ cup red onion chopped
- 2 tablespoons mint, fresh chopped
- 1 tablespoon flat leaved parsley chopped
- 4 tablespoons almond flour
- 1 medium egg beaten
- 3 tablespoons olive oil
Instructions
- Grate the halloumi cheese
- In a bowl, mix the halloumi, zucchini, chopped onions, mint, parsley and beaten egg
- Add the almond flour and combine until you have a firm mixture that will hold together. Add more almond flour or a tablespoon of coconut flour to bind if the mixture is too wet.
- Take small handfuls of the mixture and form into small patties.
- Place in the refrigerator for 30 minutes (or these will keep in the refrigerator, covered, for up to 2 days before cooking).
- Heat the olive oil in a frying pan on a medium heat.
- Cook the halloumi burgers for about 2-3 minutes on each side, pressing down slightly until a golden brown on each side.
- Eat and enjoy!
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
libby anderson
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.
Divalicious
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!