Ingredients

50ml honey

1 small jalapeño, deseeded (if you like) and finely chopped

½ tsp apple cider vinegar

¼ tsp smoked paprika

4 tbsp sunflower oil

4 burger buns, halved

1 tbsp sesame seeds

3 tbsp panko breadcrumbs

250g block halloumi, cut into 8 thick slices

50g garlic mayonnaise

½ whole pineapple, peeled, cored and cut into 6 spears

2 spring onions, finely sliced

Small handful of coriander, finely chopped

1 lime, juiced

1 tsp mild chilli powder

Small handful of parsley, finely chopped

1-2 tbsp apple cider vinegar

¼ red cabbage, thinly sliced

1 large carrot, grated or cut into thin matchsticks

2 shallots, thinly sliced

10 radishes, grated or cut into thin matchsticks

Instructions

Step 1: Make the hot honey by placing the honey and chopped jalapeño in a small pan over medium heat. Stir occasionally for 3-4 minutes until the honey thins and absorbs the jalapeño flavor. Remove from heat, stir in apple cider vinegar and smoked paprika, and set aside to cool slightly.

Step 2: Prepare the salsa by heating a griddle or frying pan over medium-high heat. Brush the pineapple spears with some sunflower oil and cook for 4-6 minutes on each side until charred. Let cool slightly, then chop into small cubes. Mix with spring onions, coriander, lime juice, chilli powder, parsley, and 1-2 tbsp apple cider vinegar. Season to taste.

Step 3: Combine red cabbage, grated carrot, shallots, and radishes in a bowl. Season well and add more vinegar if needed to balance the flavors, creating a fresh slaw.

Step 4: Heat 2 tbsp sunflower oil in a frying pan over medium heat. Toast the burger buns cut-side down for 2-3 minutes until golden, then set aside.

Step 5: Mix sesame seeds and panko breadcrumbs on a plate. Coat both sides of each halloumi slice with the mixture.

Step 6: Heat the remaining oil in the frying pan over medium heat. Fry halloumi slices for 3-4 minutes on each side until golden and crisp.

Step 7: Assemble the burgers by spreading garlic mayonnaise on the bun bases. Add a layer of slaw, two halloumi slices, a drizzle of hot honey, and a spoonful of pineapple salsa. Top with the bun halves and serve immediately.

Tips & Variations

For extra heat, keep the jalapeño seeds when making the hot honey or add a pinch of cayenne pepper to the salsa.

Try substituting halloumi with grilled tofu for a different texture and flavor.

Use wholemeal or seeded burger buns for added nutrition and crunch.

If you prefer, roast the pineapple spears instead of griddling for a sweeter, caramelized flavor.

Storage

Store leftover hot honey, salsa, and slaw separately in airtight containers in the refrigerator for up to 2 days. Halloumi is best enjoyed fresh but can be refrigerated for up to 1 day. Reheat halloumi gently in a pan before assembling the burger. It’s recommended to assemble burgers just before serving to maintain freshness and texture.

FAQs

Can I make this burger vegan?

You can make it vegan by replacing halloumi with firm tofu and using a vegan garlic mayonnaise. Swap honey for agave syrup or maple syrup to keep the sweetness.

How spicy is the hot honey?

The heat level depends on how much jalapeño you use and whether you keep the seeds. Removing the seeds gives a mild heat, while leaving them in will make the honey noticeably spicier.