Description
These 15-minute chicken and halloumi burgers are a quick and flavorful meal combining juicy, piri-piri spiced chicken breasts with golden-fried halloumi, crisp cabbage slaw, and vibrant roasted red peppers, all layered in toasted burger buns. Perfect for a fast, satisfying lunch or dinner with a Mediterranean twist.
Ingredients
Scale
Chicken and Marinade
- 2 skinless chicken breasts
- 1 tbsp oil, plus extra for frying the halloumi if needed
- 4 tbsp piri-piri sauce or other mild chilli sauce, plus extra for drizzling
- ½ lemon, juiced
Burger Components
- Burger buns, split in half
- 250g block lighter halloumi, sliced into 8 pieces
- ¼ small white cabbage, finely sliced
- 2 tbsp mayonnaise
- 4 tbsp hummus, tzatziki or soured cream & chive dip
- Handful of rocket or 4-8 soft lettuce leaves
- 2 large roasted red peppers from a jar, drained and sliced
Instructions
- Prepare the chicken: Place the chicken breasts between two sheets of baking parchment and pound them with a rolling pin until they are about 1cm thick. Cut each breast into two even pieces for quicker and more even cooking.
- Cook the chicken: Heat two frying pans over medium-high heat. Add 1 tablespoon of oil to one pan and fry the chicken pieces for 3-4 minutes on each side until thoroughly cooked. Season with salt and pepper to taste. Lower the heat, drizzle in 4 tablespoons of piri-piri sauce and half the lemon juice, then cook for another 1-2 minutes, allowing the sauce to reduce and coat the chicken. Remove from heat.
- Toast the buns: While the chicken cooks, toast the burger buns in the dry second frying pan for about 30 seconds until lightly golden and slightly crisp. Transfer the buns to a plate.
- Fry the halloumi: In the same pan used for toasting the buns (add a little oil if necessary), fry the halloumi slices for about 30 seconds on each side until they develop a golden crust.
- Prepare the cabbage slaw: Toss the finely sliced cabbage with 2 tablespoons of mayonnaise and the remaining half of the lemon juice to create a tangy, creamy slaw.
- Assemble the burgers: Spread 4 tablespoons of hummus, tzatziki, or soured cream and chive dip on the toasted bun bases. Layer with a handful of rocket or lettuce leaves, the piri-piri chicken, golden halloumi slices, and sliced roasted red peppers. Drizzle with extra chilli sauce and spoon over the cabbage slaw. Season with black pepper, then top with the bun lids.
- Serve: Enjoy the burgers immediately, accompanied by any remaining cabbage slaw or a fresh green salad for a complete meal.
Notes
- This recipe is easily halved to serve fewer people.
- Use leftover rocket, halloumi, roasted peppers, and dips to create a tasty lunchbox the next day.
- If preferred, swap piri-piri sauce for any mild chili sauce to adjust spice level.
- You can substitute white cabbage with red cabbage or coleslaw mix for different texture and color.
- Ensure halloumi is fried just until golden to maintain its chewy texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
Keywords: chicken burgers, halloumi burgers, quick dinner, 15-minute meal, piri-piri chicken, Mediterranean burgers, easy burger recipe, halloumi cheese, healthy burgers
