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Haloumi Burgers with Beetroot Relish and Basil Pesto

Servings 2
Cook Time 30 mins



  • 1 red onion
  • 2 tsp brown sugar
  • 150g roasted red capsicum
  • 180g haloumi cheese
  • 1 tsp ground cumin
  • 1 tsp ground coriander


  • 1 Lebanese cucumber
  • ½ bunch mint
  • 100g baby spinach

To serve

  • 2-4 burger buns
  • 150g beetroot relish
  • 100g basil pesto


  • Preheat oven to 180°C. Thinly slice onion. Heat a drizzle of oil in a medium pot on medium-high heat and cook onion for 5-7 minutes, stirring occasionally, until soft. Add sugar, a drizzle of balsamic vinegar and a splash of water and stir to combine. Cook for a further 1 minute. Remove from heat and set aside.
  • Peel cucumber into ribbons and chop mint leaves. Add cucumber and mint to a bowl with spinach and a drizzle of vinegar and oil and toss to combine. Season.
  • Slice burger buns in half and place cut side up on a lined oven tray. Warm in oven for about 5 minutes. Drain capsicum and slice 2cm.
  • Pat haloumi dry, slice into 1cm pieces and sprinkle over spices. Heat a drizzle of oil in a medium fry-pan on medium heat and cook haloumi for 1-2 minutes each side, until golden.
  • Serve buns filled with haloumi, onions, capsicum, relish, pesto and salad. Serve any remaining salad on the side.
Calories: 603kcal