Crispy "Halloumi" Burgers with Spicy Slaw & Pickles

Say hello to your new favorite comfort food: the Crispy "Halloumi" Burger with Spicy Slaw. We are taking a thick slab of plant-based Mediterranean grilling cheese, coating it in an ultra-crunchy Panko crust, and frying it until golden. Layered over a vibrant, crunchy purple cabbage slaw, drizzled with a creamy, spicy burger sauce, and topped with tangy dill pickles, this burger delivers the ultimate balance of texture, heat, and crunch!

7/6/20262 min read

Ingredients:

  • 1 block vegan halloumi-style cheese (or plant-based Mediterranean grilling cheese)

  • 1/2 cup all-purpose flour

  • 1/4 cup plant milk + 1 tbsp cornstarch (mixed well to replace the egg wash)

  • 1 cup Panko breadcrumbs

  • 2-3 tbsp vegetable oil (for frying)

  • 2 burger buns (brioche-style, toasted)

  • 6-8 slices of dill pickles (tangy gherkins)

For the Spicy Burger Sauce & Slaw:

  • 1/2 cup vegan mayo

  • 1-2 tbsp Sriracha or your favorite hot sauce (to get that beautiful orange color)

  • 1 cup shredded purple (red) cabbage

  • 1 tbsp apple cider vinegar or lemon juice (to toss with the cabbage)

  • A pinch of salt

Step-by-Step Instructions:

  1. Slice the cheese: Cut your vegan halloumi block into thick, rectangular slabs perfect for your burger buns.

  2. The breading station: Set up three shallow bowls. First with flour, second with your plant milk and cornstarch mixture, and third with the Panko breadcrumbs.

  3. Get that crunch: Dip each cheese slab into the flour, then submerge it in the milk mixture, and press it firmly into the Panko until completely coated.

  4. Fry until golden: Heat vegetable oil in a skillet over medium heat. Fry the breaded cheese for 3-4 minutes on each side until the crust is deeply golden brown and beautifully crispy. Set aside on a paper towel.

  5. Toast and sauce the buns: Lightly toast your burger buns in the pan. In a small bowl, mix the vegan mayo and Sriracha to create your signature orange burger sauce. Spread a generous spoon of this sauce on both the top and bottom buns.

  6. Build the base: Toss the shredded purple cabbage with a splash of apple cider vinegar and a pinch of salt. Place a generous handful of this crunchy slaw onto the bottom bun.

  7. Assemble the burger: Place the hot, crispy cheese patty directly on top of the slaw. Add another dollop of the spicy burger sauce, and layer 3-4 tangy dill pickle slices on top.

  8. Serve: Close with the top bun, press down slightly, and enjoy the perfect messy, crunchy bite!

Quick Tips for Success:

  • The Vinegar Trick: Tossing the purple cabbage with a little bit of vinegar or lemon juice beforehand doesn't just add flavor—it actually makes the fialová barva zelí ještě jasnější a zářivější, což bude na fotkách vypadat úžasně.

  • Spice Adjustment: You can add a drop of maple syrup to the spicy mayo if you want a sweet-and-spicy "hot honey" style vibe that pairs incredibly well with the salty halloumi.