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Gluten FreeLow CarbVegetarian
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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Jump to:
- WHAT IS HALLOUMI CHEESE?
- CARBS IN HALLOUMI CHEESE
- INGREDIENTS
- HOW TO MAKE KETO HALLOUMI BURGER
- STORAGE
- WHAT TO SERVE WITH HALLOUMI BURGER
- Halloumi Burgers
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:
- Baked Eggplant Fries
- Roasted Red Pepper Dip
- Tomato Chia Seed Relish
- Avocado Basil Pesto
This post was originally posted in 2012. I've updated the content and the photos.
Halloumi Burgers
Angela Coleby
Easy low carb vegetarian burgers made with Halloumi cheese and zucchini are a delicious meat free option that can be grilled or air fried
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Chilling time 30 minutes mins
Total Time 30 minutes mins
Course BBQ, Vegetarian
Cuisine American, keto
Servings 6 burgers
Calories 240 kcal
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
Makes 6 medium sized burgers
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular 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.
Nutrition
Serving: 1burgerCalories: 240kcalCarbohydrates: 3gProtein: 12gFat: 21gFiber: 1gNet Carbohydrates: 2g
The information shown is an estimate provided by an online nutrition calculator.
Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes
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Reader Interactions
Comments
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.
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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!
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