![Seared Squash and Halloumi Burger Recipe](https://assets.epicurious.com/photos/6364ee3dabbe0d557402f8af/1:1/w_2560%2Cc_limit/0821-Seared%2520Squash%2520and%2520Halloumi%2520Burgers.jpg)
This vegetarian recipe makes a strong case for replacing a veggie burger with a slab of melty, salty cheese. It’s also a great way to use up all that summer squash, making it a win for any summer weeknight.
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What you’ll need
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Large Nonstick Skillet
$50 At Amazon
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Kitchen Towels
$16 At Amazon
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Shallow Serving Bowl
$26.99 At Amazon
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Cutting Board
$10 At IKEA
Ingredients
Makes 4
Step 1
Trim ends from squash. Cut crosswise into 3”-long cylinders; cut cylinders lengthwise into ¼”-thick planks. Spread out on a kitchen towel and sprinkle lightly with salt. Let sit 10 minutes.
Step 2
Meanwhile, slice Halloumi into ½”-thick slabs roughly the width of the buns (about 3” squares).
Step 3
Whisk garlic, pickle juice, honey, and a small pinch of salt in a small bowl; season generously with pepper. Set dressing aside.
Step 4
Heat 2 Tbsp. oil in a large nonstick skillet over medium-high. Pat squash dry. Working in 2 batches, cook squash in a single layer, turning once or twice and adding another 1 Tbsp. oil between batches if needed, until deeply browned and charred on both sides, about 5 minutes. Transfer squash to a shallow bowl. Pour reserved dressing over and gently turn squash to coat.
Step 5
Wipe out pan and return to medium heat. Toast buns, cut side down, in pan until golden, about 3 minutes. Transfer to plates.
Step 6
Increase heat to medium-high. Pat Halloumi dry; cook, turning once and pressing down lightly, until browned and starting to soften and melt, about 2 minutes.
Step 7
Distribute Halloumi among bottom buns. Top with pickled jalapeños and basil, then with squash. Close with bun tops.
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Reviews (2)
Back to TopThese little sandwiches are so so good. I made them as described and added a tahini mayo sauce to each bun half—a little tip I got from a local restaurant that serves a halloumi slider. Guests at my dinner party really enjoyed them.
Pam
Louisville
7/3/2023