Veggie Burger Recipe: Aubergine and Halloumi Burger

BY: Nick Andrews |Apr 9, 2020

Veggie Burger Recipe: Aubergine and Halloumi Burger

This month I’ve undertaken to last the whole month without any meat. With this in mind, and given that I am MASSIVELY craving burgers, I’ve decided to test out a recipe that can sate (to some extent) my meat cravings and give you something that you can serve up for a veggie treat, or to pacify any vegetarians you may be dining with while you take down a beef or chicken burger.


This recipe makes 4 burgers.


veggie burger

  • 4  soft white buns
  • 1  large aubergine
  • 2  vine-ripened or organic beef tomatoes
  • 1 block of halloumi (250g-350g)
  • Green basil pesto
  • Oregano
  • Balsamic vinegar (or 1 tbsp lemon juice)
  • Olive oil
  • Cos lettuce
  • Mayonnaise



  1. Add your olive oil, a splash of balsamic vinegar, oregano, salt and pepper to a bowl and whisk the ingredients together.
  2. Slice your aubergine into half-inch circles and toss them into the bowl with the balsamic olive oil, making sure they are well coated with the oil.
  3. Slice the halloumi into half-inch sections and then cut each of those to a circle using a cookie cutter, or cut around a mug.
  4. Heat a griddle or grill pan to medium-high heat and add your aubergine slices. You can cook these for 4-6 minutes on each side. Once on the grill, don’t move them until you’re ready to flip.
  5. Add the halloumi slices and grill those for around 2 minutes on each side. This should give you golden lines and soft, juicy halloumi.


  1. While the aubergine and halloumi are getting ready, toast the insides of your buns and add mayonnaise and cos lettuce. Cut it into chunks and layer it so it overlaps the edges of the bun.
  2. Once your aubergine and halloumi are cooked, take them off the grill and add them to your burger bun on top of the lettuce. Top it with a slice of tomato and a good dollop of pesto and hey presto, you’re ready to eat.

veggie burger

These burgers have a great depth of earthy flavour from the balsamic and herb-tossed aubergine, and the salty halloumi delivers a firm, satisfying bite to the ensemble. For a perfect accompaniment, drink a glass of cloudy lemonade or a sparkling soft drink.



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