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These Grilled Mushroom Halloumi Burgers Pack 29 Grams Of Protein And All The Calcium You Need In A Day - Well+Good

Do you instantly cringe at the thought of attending another barbecue because of the limited selection of non-vegetarian options? Do you feel like you're instantly deemed the "picky" eater just for asking what other choices they have besides grilled hot dogs? Before you fake illness to get away with not having to attend one of these outdoor get-togethers you've started to loathe, we have the perfect and completely veggie-friendly barbecue food you've been secretly praying for every summer. Trust us: Patience is a virtue, and this was definitely worth the wait.

Vegetarians and non-vegetarians, please meet your new favorite grilled mushroom halloumi "burger" recipe that's so good you'll *almost* (emphasis on the almost) want to start hosting weekly barbecues yourself. Of course, nowadays, you can buy just about any type of plant-based burger patty at the store, but when your palette has had its fix of plant-based meat alternatives, this burger recipe will quickly become your new BFF.

The veggie "burger" is made with just two ingredients and features an optional—but mandatory, IMO—four-ingredient, garlic red pepper aioli you'll want to lather on just about everything. Best of all, this easy recipe won't make the grill master grunt with disapproval. On the contrary, it's definitely BBQ-lover approved (and who knows, it might even turn some of the most traditionalist grillers onto veggie-burger lovers, too).

Why we're *so* obsessed with this grilled mushroom halloumi burger recipe

Indeed, your summer cookouts just got a whole lot better thanks to this grilled mushroom halloumi burger recipe by The Veg Connection that takes only five minutes to prep. Just like a regular burger, this recipe features all of the essential components for a perfect sando: grilled cheese, a "burger" patty, and a rich and creamy sauce to top things off. But, unlike a burger you'd find at your local drive-thru, this one has a few unique ingredients that really set it apart.

For starters, this recipe calls for halloumi cheese, a Mediterranean-style cheese made from a mixture of goat's and sheep's—and sometimes cow's—milk that has a deliciously chewy texture and a high melting point that makes it ideal for grilling. Unlike other softer cheese like American or Swiss, halloumi won't melt through the grates; it can take the heat, grill marks included.

Halloumi also has a mild flavor that's not too overpowering, plus the perfect amount of tanginess and texture to give your burger that "it" factor. And more importantly, it's loaded with all the calcium you need in a day to help support healthy bones. Per 100 grams of the cheese, you'll get roughly about 900 milligrams of calcium, which is just shy of the 1,000 milligrams that the Dietary Guidelines for Americans recommends consuming daily. Oh, and did I forget to mention that this burger recipe has 29 grams of protein? Indeed, halloumi is packed with tons of protein, which is one more excuse to love cheese even more.

And, instead of using meat, this recipe calls for thick and juicy portobello mushrooms that will steal the show. Aside from being great for your gut and immune system, studies have shown that eating this good-for-you fungus can also help prevent cognitive decline. Plus, it has a noteworthy mineral makeup, including substantial amounts of potassium, phosphorous, copper, and selenium. I think this calls for a double-decker situation, no?

41 Summer Cookout Favorites, From Burgers To Blackberry Micheladas

Jessica Pettway / Food Styling by Micah Morton / Prop Styling by Paola Andrea

There's no season like summer to get together, fire up the grill, and go all out. These summer cookout favorites celebrate the bold, the bright, and the beloved — from smoky mains and crisp salads to frozen desserts and fizzy drinks. In her essay "You Need to Know — and Earn — Your Place at the Cookout," Dr. Regina N. Bradley talks about "the poetry of its labor." From snacks to sides, mains to desserts, and (of course) ice cold drinks, we've got your whole menu covered.

So stock up on charcoal, pack a picnic basket, or prep a dish for a neighborhood potluck: This collection has something for everyone and every kind of appetite.

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Barbecue-Spiced Potato Chips

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Herb Guacamole

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Chef Enrique Olvera's guacamole is vibrant and herbaceous thanks to basil, mint, tarragon, and cilantro, herbs that help bring out the butteriness of ripe avocados.

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Spicy Cashew-Lemongrass Snack Mix

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Buttery cashews, toasted coconut, and crispy garlic get a citrusy lift from lime leaves and lemongrass in this make-ahead snack from Night + Market's Kris Yenbamroong.

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Tomatillo Salsa Cruda

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This raw salsa from 2021 F&W Best New Chef Fermín Núñez is tart, spicy, and vibrant, starring fresh tomatillos and a trio of green chiles. It's delicious with chips or spooned over any dish on your cookout buffet.

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Mustard Slaw

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Steven Raichlen's no-mayo slaw balances tangy mustard and vinegar with a hit of hot sauce and sugar. Lots of crunch and punch will balance out your smokiest, meatiest cookout mains.

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Pineapple and Serrano Ham Salad with Thai Red Curry Vinaigrette

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Sweet pineapple, bitter radicchio, and savory Serrano ham meet in a striking salad dressed with a Thai red curry vinaigrette.

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Charred Cabbage Salad with Pecan Dukkah and Chile-Lime Butter

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Char meets crunch in this cabbage salad from chef Nick Cobarruvias of San Francisco's Otra, which pairs grilled cabbage with toasted pecan dukkah — all tossed in a chile-lime butter.

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Grilled Corn on the Cob with Calamansi Mayo

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Chef Sheldon Simeon reimagines Mexican elote through the lens of Hawaii, layering creamy calamansi mayo, seaweed flakes, and Japanese chile onto grilled corn.

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Stone Fruit Salad with Collard-Peanut Pesto

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This savory fruit salad of juicy plums and nectarines and fluffy fonio dressed in a collard green–peanut pesto is how Nicole Taylor likes to celebrate Juneteenth at "parties where we dapped, hugged, boogied, and kissed under the moonlight." Keep the party going all summer.

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Grilled Summer Squash with Roasted Pistachio Sauce

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A tangy, nutty pistachio-tomatillo sauce transforms this dish of grilled zucchini and squash, inspired by 2022 F&W Best New Chef Rob Rubba of Oyster Oyster in Washington D.C.

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Gazpacho Salad

Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson

1995 F&W Best New Chef Anne Quatrano tosses peak summer vegetables in a gazpacho-inspired viniagrette. "It's a perfect way to highlight all that is right about summer vegetables at their peak," she says.

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Grilled Watermelon with Chamomile-Cocoa Salt

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Nicole A. Taylor draws on childhood memories for this smoky-sweet grilled watermelon, topped with chamomile, fennel, cocoa, and benne seeds.

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Tomato Pie

Food & Wine / Photo by Robby Lozano / Food Styling by Chelesa Zimmer / Prop Styling by Phoebe Hauser

In the south, tomato pie means piecrust. Here, ripe tomatoes, crisp panko, fresh basil, creamy mayonnaise, and cheesy cheddar and Gruyère are layered into a flaky par-baked crust and baked until lightly browned.

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Green Goddess Pasta Salad

Food & Wine / Photo by Robby Lozano / Food Styling by Melissa Gray / Prop Styling by Tucker Vines

Packed with radishes, asparagus, and artichokes, this tangy, bright, and refreshing pasta salad was made for outdoor eating. It's all tossed in a classic creamy, herby Green Goddess dressing.

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Classic Potato Salad

Creamy, cool, and made from baby potatoes that don't need to be peeled, this dish is as simple as it is delicious. Best of all, it's barbecue-ready in under an hour (but can be refrigerated for up to one day).

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Gina Mae's Baked Beans

Caitlin Bensel / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell

Regina Bradley's take on baked beans doubles down on smoky sweetness with store-bought barbecue sauce, brown sugar, and vinegar.

"This task is not for the faint of heart or the thin-skinned," says Bradley (nicknamed Gina Mae as a child). "If your beans taste burnt or your potato salad has raisins or olives, we talking bad about you 'til your grandchildren hear about it."

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Lemony Chickpea Salad

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Scoop up this lemony chickpea salad from Tom Colicchio with warm pita bread, chips, or your favorite grilled main. It's delicious cold or at room temperature – ideal for outdoor eating.

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Roasted Hot Honey Sweet Potato Salad

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Sweet, smoky, and spicy, this hot honey–dressed sweet potato salad brings both crunch (with toasted pecans) and tang (with pickled onions). The colorful side dish just might steal the show.

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Mac Salad

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Chef Sheldon Simeon's creamy, dreamy mac salad is a plate lunch staple in Hawai'i. Loaded with mayo, it achieves its velvety texture with one strict rule: do overcook the pasta.

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Hatch Chile Smash Burgers

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Swap out ketchup for homemade Hatch chile salsa in these New Mexico–inspired smash burgers. Gooey cheese, crispy edges, and just enough heat make them cookout gold.

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Swordfish Steaks with Salmoriglio

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A lemony five-ingredient Italian sauce does double duty here, infusing swordfish with herbaceous brightness as a marinade and finishing it as a sauce with a verdant drizzle. It's as impressive to taste as it is easy to make.

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Smoky Mushroom Skewers with Labneh and Salsa Verde

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These grilled king trumpet and oyster mushrooms are smoky, savory, and satisfyingly meaty. Piled into warm pitas with tangy labneh and an herby salsa verde, they make for a fresh and filling main.

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Smoked Pork Butt

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This classic barbecue centerpiece is a cookout star. Rubbed with mustard and brown sugar, pork butt smokes low and slow for tender, juicy meat with a deep bark.

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Barbecue Jackfruit Sandwiches with Cabbage Slaw

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These jackfruit sandwiches are saucy, sweet, and smoky proof that barbecue isn't just for carnivores. Crunchy, creamy slaw and quick-pickled red onions give it extra snap.

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Grilled Lobster Tails with Stelline and Lemon

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This luxurious-yet-simple meal from food writer and cookbook author Paula Disbrowe piles grilled lobster tails on a bed of star-shaped pasta. "Lobster tails are at their most delicious when the sweet, luxurious meat absorbs a whiff of smoke," she writes, and the stelline "provides a tender contrast that's fun to eat and soaks up the buttery juices."

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Grilled Italian Sausage with Apple Mustard and Giardiniera

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Lahem Meshwy (Lamb Shish Kebabs)

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These paprika-dusted lamb skewers from League of Kitchens instructor Jeanette Chawki are a Lebanese cookout classic. Deeply savory and tender, they go great with creamy muhammara (roasted red pepper and walnut dip), biwaz (onion-parsley salad), and of course, warm pita.

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Al Pastor–Style Chicken Skewers

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These smoky, spice-rubbed skewers bring the flavors of al pastor to the backyard. With ancho and árbol chiles, warm spices, and juicy thighs, they're perfect with tortillas, lime, and avocado.

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Grilled Oysters with Spicy Tarragon Butter

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Chef Bobby Flay serves up smoky grilled oysters that swim in a golden tarragon butter. Choose oysters with a deep shell to hold the reservoir of butter and oyster liquor.

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Yogurt-Marinated Grilled Chicken

This yogurt marinade ensures juicy grilled chicken flavored with garlic, cumin, and cayenne. Make it ahead, let it rest, and don't worry if you overcook it a little — it can take the heat.

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Strawberry-Saffron Shortcake

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This strawberry shortcake goes for gold with saffron and lemon syrup. Mascarpone whipped cream and ripe berries are heaped on top for a floral, fragrant, and festive summer dessert.

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Banana Pudding Paletas

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Sour Cherry Pie

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Red Velvet Cake Ice Cream Sandwiches

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Agua de Jamaica

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Charred Citrus Margarita

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Grilled oranges, grapefruit, and tangerines give added depth and smoky flavor to this pitcher-ready margarita recipe. Rim the glass with chili salt and pour freely.

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Red Sangria

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Blackberry Chipotle Michelada

Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Audrey Davis

Savory meets sweet in this smoky-spicy cross between a michelada and a smash. Fresh blackberries, lime, chipotle hot sauce, and lager come together in a glass, a hybrid that is fizzy, fruity, and utterly refreshing.

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Greek Halloumi Burger Recipe That 'tastes Gourmet' - Ready In Just 15 Minutes - Express.co.uk

Frying the halloumi in breadcrumbs will make it delicious, golden and crispy (Image: Getty)

Halloumi, with its Mediterranean taste and versatility in so many dishes, can work so well in a burger too.

If you're in the mood for an easy yet flavour-packed meal, then look no further than this 'irresistible' recipe that comes together in just 15 minutes.

Foodie Holly's crispy Greek halloumi burger concoction features luscious halloumi, enhanced by a zesty cucumber salad and rich tzatziki sauce—all of which come together to create a gourmet-tasting delight.

Posting on her website, she said: "Whether for a casual dinner or a special occasion, these burgers bring a gourmet touch to your table with minimal effort."

Here are the ingredients and method you'll need to whip up this dish, perfect for serving up to four people.

Halloumi burgers are a quick, easy and delicious dinner idea (Image: Getty)

Ingredients

220g halloumi

60g panko breadcrumbs

60g flour

100ml cooking oil

One egg

30g parmesan, grated

Four brioche buns

One teaspoon paprika

One teaspoon Italian seasoning

One teaspoon garlic salt

One cucumber

Two tablespoon tzatziki

5g mint, chopped

One teaspoon olive oil

One teaspoon Greek yoghurt

One large tomato, sliced

One red onion, sliced

Crispy fried halloumi will take your burgers to the next level (Image: Getty)

Start by prepping your fresh components. Turn the cucumber into ribbons with a vegetable peeler, sprinkle some salt over them, and set them aside for 10 minutes to draw out the moisture.

Meanwhile, slice up your tomato and red onion neatly.

Arrange three plates for coating the halloumi. Combine flour, half the portion of paprika, Italian seasoning, and garlic salt on one plate. On another, whisk an egg until smooth. On the last plate, mix together panko breadcrumbs, grated parmesan, and the remaining spices ready for the halloumi to be dipped and dressed.

Slice the halloumi into thick, uniform pieces and pat them dry using a paper towel. Each slice should then be dipped in flour, ensuring all sides are coated.

Following this, immerse it in the egg, allowing any surplus to drip off, before pressing it into the panko mixture until fully covered. Set these coated slices aside.

Heat a substantial layer of vegetable oil in a skillet over medium-high heat. Fry the halloumi slices for two to three minutes on each side, or until they turn golden and crispy.

Combine the cucumber ribbons with chopped mint, a splash of olive oil, and a spoonful of Greek yogurt. Stir until well mixed.

Cut the brioche buns in half and lightly toast them if desired. Begin with a layer of the cucumber salad on the bottom bun, followed by the crispy halloumi slices.

Add a spoonful of tzatziki, then layer on thin slices of tomato and red onion. Finish with the top half of the bun.

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