Spiced Halloumi & Pineapple Burger with Zingy Slaw Recipe
Introduction
This spiced halloumi and pineapple burger is a vibrant twist on the classic burger, combining salty grilled cheese with sweet, caramelized pineapple and a fresh, zingy slaw. Perfect for summer barbecues or a flavorful vegetarian meal any time of year.
Ingredients
- ½ red cabbage, grated
- 2 carrots, grated
- 100g radishes, sliced
- 1 small pack coriander, chopped
- 2 limes, juiced
- 1 tbsp cold-pressed rapeseed oil
- Big pinch of chilli flakes
- 1 tbsp chipotle paste
- 60g halloumi, cut into 4 slices
- 2 small slices of fresh pineapple
- 1 Little Gem lettuce, divided into 4 lettuce cups, or 2 small seeded burger buns, cut in half (optional)
Instructions
- Step 1: Heat the barbecue or prepare a hot griddle pan. In a large bowl, combine the grated cabbage, grated carrot, sliced radishes, and chopped coriander.
- Step 2: Pour over the juice of 2 limes, add ½ tablespoon of rapeseed oil, a big pinch of chilli flakes, and season with salt and pepper. Mix everything thoroughly with your hands. You can prepare this slaw a few hours in advance and chill it in the fridge for better flavor.
- Step 3: Mix the remaining ½ tablespoon of oil with the chipotle paste. Coat the halloumi slices evenly in this spicy oil mixture.
- Step 4: Place the halloumi slices and pineapple on a sheet of foil and put them on the barbecue or on the hot griddle pan. Cook the halloumi for about 2 minutes on each side until golden. Cook the pineapple until it starts to caramelize.
- Step 5: If using burger buns, brush them with the remaining chipotle oil and toast cut-side down on the barbecue for about 30 seconds.
- Step 6: Assemble your burgers by starting with a lettuce cup or toasted bun. Add a generous handful of the slaw, then top with grilled halloumi and pineapple. Serve with the remaining slaw on the side.
Tips & Variations
- For extra smoky flavor, try adding a dash of smoked paprika to the chipotle paste mixture.
- Swap the pineapple for grilled peach slices in late summer for a different fruity twist.
- Use gluten-free buns or wrap everything in lettuce cups to keep the dish lighter and gluten-free.
- Prepare the slaw the night before to allow the flavors to meld and intensify.
Storage
Store any leftover slaw in an airtight container in the fridge for up to 2 days. Halloumi and pineapple are best served fresh but can be reheated gently in a hot pan for a few minutes. Reheated halloumi may firm up slightly but remains delicious.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I cook this burger indoors?
Yes, you can use a hot griddle pan or non-stick skillet to cook the halloumi and pineapple if you don’t have access to a barbecue.
What can I substitute for halloumi?
If you’re not a fan of halloumi, try using firm paneer or grilled tofu, but be aware that the texture and flavor will differ slightly from halloumi’s salty, squeaky texture.
Print
Spiced Halloumi & Pineapple Burger with Zingy Slaw Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and flavorful spiced halloumi and pineapple burger served with a zingy, fresh slaw made from red cabbage, carrots, radishes, and coriander, all dressed with lime juice and chilli flakes. Perfect for a summery barbecue or a quick, hearty vegetarian meal with a smoky chipotle kick.
Ingredients
Slaw
- ½ red cabbage, grated
- 2 carrots, grated
- 100g radishes, sliced
- 1 small pack coriander, chopped
- 2 limes, juiced
- 1 tbsp cold-pressed rapeseed oil (divided)
- big pinch of chilli flakes
- Salt and pepper, to taste
Halloumi & Pineapple
- 1 tbsp chipotle paste
- 60g halloumi, cut into 4 slices
- 2 small slices fresh pineapple
To Serve (Optional)
- 1 Little Gem lettuce, divided into 4 lettuce cups, or
- 2 small seeded burger buns, cut in half
Instructions
- Prepare the Slaw: In a large bowl, combine the grated red cabbage, grated carrots, sliced radishes, and chopped coriander. Pour over the juice of 2 limes, add ½ tablespoon of cold-pressed rapeseed oil and a big pinch of chilli flakes. Season with salt and pepper. Mix everything thoroughly with your hands to ensure even coating. For best flavor, prepare a few hours in advance and keep refrigerated.
- Prepare Halloumi and Pineapple: Mix the remaining ½ tablespoon of rapeseed oil with 1 tablespoon chipotle paste. Coat the halloumi slices evenly with this mixture. Place the halloumi and pineapple slices on a sheet of aluminum foil.
- Cook on Barbecue or Grill Pan: Heat your barbecue or a searing hot griddle pan. Place the foil with halloumi and pineapple directly on the heat. Cook for about 2 minutes on each side, until the halloumi is golden and the pineapple is caramelized.
- Toast the Buns (if using): Brush the cut sides of the burger buns with the remaining chipotle oil mixture. Place them cut-side down on the barbecue or pan for the last 30 seconds of cooking to lightly toast.
- Assemble the Burgers: Use little gem lettuce leaves or the toasted buns as the base. Start with a generous handful of the spiced slaw, then add the grilled halloumi slices followed by the caramelized pineapple. Serve topped with extra slaw on the side for an additional fresh zing.
Notes
- The slaw can be made a few hours in advance to allow flavors to meld—it improves with time.
- If you don’t have a barbecue, a hot griddle pan or grill pan works excellently for cooking the halloumi and pineapple.
- Chipotle paste adds a smoky heat, but if unavailable, substitute with another smoky chili sauce or smoked paprika for milder spice.
- The option of using little gem lettuce cups makes this burger low-carb and gluten-free.
- If using burger buns, opt for seeded varieties for added texture and nutritional value.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Keywords: halloumi burger, pineapple burger, spiced halloumi, vegetarian burger, grilled halloumi, chipotle paste recipe, summer BBQ recipes, fresh slaw, lime slaw, quick vegetarian meals
