Greek · Lunch
Grilled Cheese Burger (Gluten-Free)
A pan-grilled halloumi slab forms the centerpiece of this Greek vegetarian burger, topped with charred tomato, red onion, kalamata olives, cucumber, and fresh dill. Lemon-oregano yogurt sauce binds the layers on a toasted gluten-free bun, delivering salty, tangy, char-grilled flavour without wheat.
$6
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
574Calories
24.2gProtein
36.1gFat
35.8gCarbs
6.9gSugar
6.4gFiber
1502mgSodium
93mgChol
15.8gSat Fat
489mgPotassium
689mgCalcium
2.3mgIron
0.5mcgVitamin B12
14mgVitamin C
gluten-free
vegetarian
high-fiber
gluten-free
Instructions
1
Prep
Slice halloumi into a 1cm-thick patty. Halve the bun, thinly slice tomato and red onion, slice cucumber, and halve the olives.
2
Whisk
In a small bowl, combine greek yogurt, lemon juice, dried oregano, and dill until smooth.
3
Sear
Brush halloumi patty with half the olive oil. Grill over medium-high heat for 2 minutes per side until deep golden grill marks form. Char tomato slices with remaining oil for 1 minute per side until light char marks appear.
4
Build
Toast bun cut-sides face-down over medium heat for 1 minute until golden. Spread yogurt sauce on both halves. Layer arugula, tomato, red onion, halloumi, olives, and cucumber on bottom half.
5
Plate
Close burger with top bun and serve immediately while halloumi is warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g halloumi cheese
- 22 gluten-free burger bun
- 2 tbsp2 tbsp olive oil, divided
- 44 tomato slices
- 44 red onion rings
- 66 kalamata olives
- 4 tbsp60g greek yogurt
- 2 tsp2 tsp lemon juice
- 1 tsp1 tsp dried oregano
- 22 small handful arugula
- 2 tbsp2 tbsp fresh dill
- 11 cucumber
