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Halloumi Burgers with a Ginger and Chilli Dressing


Preparation Time
15 - 20 minutes

Cooking Time
10 minutes

3 - 4

Allergy Information
Gluten Free, Wheat Free, Vegetarian


  • 2 carrots, peeled and grated
  • 2 courgettes, grated
  • 250g halloumi cheese, grated
  • 4 spring onions, trimmed and finely chopped
  • 1 tbsp. red chilli flakes
  • 3 eggs, lightly beaten
  • 4 tbsp. gluten free breadcrumbs
  • 1 tbsp. Lucy Bee Coconut Oil
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground, to season
  • 1 tbsp. coconut aminos or tamari
  • 1 tbsp. sesame oil
  • 2 tbsp. rice wine vinegar
  • 1 green/red chilli, deseeded and finely chopped
  • 2cm piece of fresh root ginger, peeled and finely diced
  • Handful of coriander, to serve


  1. Put the carrots and courgettes into a clean tea towel and squeeze out all of the excess water.
  2. In a large mixing bowl add the carrot, courgette, halloumi, spring onions, red chilli flakes, eggs and breadcrumbs. Season to taste and stir well so all ingredients are combined.
  3. Make into 6-8 burgers and leave in the fridge for 30 minutes, to firm up.
  4. I always make the dressing at this point. Simply add all ingredients to a jug and mix / shake together.
  5. Fry the burgers in a frying pan, using Lucy Bee Coconut Oil. Fry each side for 5 minutes or until hot all the way through and crispy on the outsides.
  6. Serve with a salad or fried egg and drizzle over with the dressing.

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