Halloumi Burger Recipe with Aubergine

Aubergine and halloumi burgers

  • serves 4
  • Easy

Make the most of aubergines by deep-frying in breadcrumbs until crisp and golden before stuffing in a bun with grilled halloumi and harissa mayo



  • aubergine 1 large
  • mayonnaise 4 tbsp
  • harissa 2 tbsp
  • plain flour 1 tbsp, seasoned
  • egg 1, beaten
  • dried white breadcrumbs 50g
  • ground cumin ¼ tsp
  • garlic salt ¼ tsp
  • mild chilli powder ¼ tsp
  • vegetable oil for frying
  • halloumi 1 block, cut into 8 slices
  • burger buns 4, toasted
  • soft lettuce 4 leaves
  • beef tomato 1, cut into 4 thick slices


  • Step 1

    Cut four 1cm discs from the thickest part of the aubergine. Toss with 1 tsp of sea salt and leave in a colander for 20 minutes. Wipe dry with kitchen paper. 

  • Step 2

    Mix together the mayonnaise and harissa. 

  • Step 3

    Put the flour, egg and breadcrumbs in separate bowls. Mix the spices into the breadcrumbs, and season. 

  • Step 4

    Heat a shallow pool of oil in a large frying pan over a medium-high heat. Dip the aubergine slices in the flour, then the egg, then the breadcrumbs to coat. Fry for 4-5 minutes each side or until deep golden, crisp and tender inside. Cook the aubergine for the full time to avoid it being chewy in the middle. 

  • Step 5

    Cook the halloumi slices at the same time in a separate non-stick frying pan over a medium-high heat until golden. 

  • Step 6

    To assemble the buns, spread both sides with harissa mayo then layer up with lettuce, tomato, an aubergine burger and 2 slices of halloumi. Finish with a bun top.