These Halloumi and Mushroom Burgers with pesto mayo have been a family favourite for years now. I based them on a burger I fell in love with at one of my favourite local restaurants. I love how simple yet packed with flavour these burgers are. They are also super speedy to make, they can be whipped up in just 15 minutes making them perfect for weeknights - especially Meat-Free Mondays!
I’ve also included FOUR ways to cook these bad boys; on the hob, in the air fryer, on the barbecue and in the oven, so you can choose which suits you best!
If you have a toddler, weaning baby or fussy eater and are wondering how to adapt this recipe for your family, see here >
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The Stars of my Halloumi and Mushroom Burgers
There are two ways you can go with the halloumi in these burgers. For the first, you could use two 225g blocks of halloumi, cut down the middle lengthways for a really thick slice (yes please!). The second, you could go for a pack of 4 halloumi burger slices, which will give you a thinner slice. The second is definitely preferable for younger children to manage and those who want to keep this burger on the healthier side.
Portabello (or portabella) mushrooms are a must for these burgers because of their size and meatiness. Choose four that are roughly the same size. You’ll need to wash and remove their stalks before cooking.
The Pesto Mayo
Pesto + mayo = creamy heaven! And we only need a little pesto for this mayo, making these little pesto pots a fab idea if you don’t want to open a whole jar. If you do end up using a jar though, be sure to plan in another meal using pesto that week so you don’t waste the leftovers.
The recipe amount will do a generous spread for four burgers with just a little leftover. If you use the pesto mayo in all four burgers AND you want some extra as a dip for chips or potato wedges for everyone (so good!) then you’ll want do double up on the mayo and pesto quantities.
ALWAYS use brioche buns for these burgers, regular ones just won’t do! And lightly toast them in your toaster, a griddle pan or on the barbecue for the perfect crisp bite.
Eating More Sustainably
If you are a meat eating family like we are, introducing one or more meat-free dinners each week means you can still enjoy meat whilst doing your bit for environmental sustainability.
Making my Halloumi and Mushroom Burgers
Watch me make my Halloumi and Mushroom Burgers step-by-step here (using my hob method), before or as you cook or jump straight down to the recipe.
This meal is so quick to prep anyway, but if you want to you can prepare your mushrooms in advance by washing them and removing their stalks. You can also wash your lettuce leaves and make up your pesto mayo. Just store everything in the fridge until ready to use.
Kids Cook Too
Children will love to compile assemble their own burger, so let them have a go!
My Halloumi and Mushroom Burgers Pair Perfectly With…
- Sweet potato fries or wedges
- Potato wedges or chips
- My Paprika Potato Wedges, recipe here >
Feed a Crowd
To double or treble the recipe for a gathering, you’ll want to use either the oven or barbecue cooking methods. Cooking them in the air fryer or on the hob will mean you’ll need to make them in several batches which is just extra hassle you don’t need!
Storing My Halloumi and Mushroom Burgers
Store any leftover grilled halloumi or mushrooms as well as the pesto mayo separately in air-tight containers in the fridge for up to 3 days (cook day + 2). You can also freeze the mushrooms and halloumi, just defrost for 24 hours in the fridge and reheat in the microwave, until steaming hot all the way through.
For more on safe food storage and reheating read here >
My Halloumi and Mushroom Burgers are suitable for vegetarians and are nut-free.
Adapting My Halloumi and Mushroom Burgers For Your Family
Eating together is beneficial for families of all ages and stages, for a multitude of reasons; nutritional, behavioural, psychological and for healthy family functioning. This section will show you how to tweak this Halloumi and Mushroom Burgers recipe for sharing with a weaning baby, toddler or a fussy eater, which will help make it easier to eat together as a family.
Keeping Younger Children and Picky Eaters Happy
You may want to leave out the pesto mayo from their burger and let them have it on the side as a dip instead. They may just end up eating and enjoying it!
See more from me on fussy eaters here >
Making My Halloumi and Mushroom Burgers Suitable for Baby Weaning
Serve deconstructed. Once cooked, slice their mushroom, a little halloumi (it’s salty!) and half a burger bun into finger-sized strips. For older babies and toddlers, you can give them little of the pesto mayo for dipping if you like. You can also add some extra veggies to their plate for variety.
I’ve also added these notes to the bottom of the recipe so you have them to hand when you come to cook. For more info on how I keep my family meals suitable for baby weaning, read here >
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HALLOUMI & MUSHROOM BURGERS
- Chopping board + knife
- Griddle pan or frying pan
- Small mixing bowl + teaspoon
- Scales or measuring cups & spoons
- Sweet potato or regular fries or wedges
- Heat a lightly oiled griddle or frying pan over a medium-low heat for 1-2 minutes. Coat the mushrooms lightly in oil, either using a silicone brush or oil spray. Then add them to the pan flat side down and fry for 5 minutes. Then flip and fry for a further 4 minutes or until cooked. Blot off the excess water with paper towel when cooked.
- Fry the halloumi slices for around 2 ½ minutes each side, until golden. You can do this in the same pan as the mushrooms, cooking in batches if you like, mushrooms first then transfer to a plate and cover with foil while you cook the halloumi (or they can be kept in the oven at 70ºc to keep warm).
- While those cook, make your pesto mayo in a small bowl stirring until well combined. You can double up if everyone will have it in their burger AND use it as a dip for chips or wedges.
- Lightly toast your brioche bun halves on the lowest toaster setting. When everything is ready, assemble your burgers, spreading the pesto mayo on either the top or bottom of the bun, add a couple lettuce leaves, a slice of halloumi and a mushroom.
- Preheat your air fryer on 200ºc. Spray the mushrooms lightly with oil and cook for 6 mins, then flip and cook for a further 5-6mins. Cook the halloumi for 5 minutes each side.
- On a well oiled BBQ, cook the mushrooms for around 3 minutes on the flat side, then 3-4 minutes on the other side or until cooked. Grill the halloumi until golden both sides, about 3 minutes each side.
- Preheat oven to 200ºc/180ºc fan/400ºf/gas 6. Coat mushrooms and halloumi lightly in oil and bake for 20 minutes, turning halfway.