Jump to:📋 What do we need for the burger? And for the sauce? 🔪 How to make this tasty vegetarian burger For the sauce 🍽️ What to serve it with 🍲 A couple more ‘Chris-approved’ Vegetarian burgers 📺 Watch how to make it Halloumi Burgers with Sticky Chilli Sauce 💬 Reviews
You may or may not know but I’m a big fan of sticky-sweet recipes – sticky sauces, glazes, dips – I love them all! My husband Chris is a big meat-eater, so I often find myself combining our tastes and making things like sticky Chinese pork belly or sticky chicken stir fry.However, I am trying to reduce the amount of meat we eat, and this meatless burger is the perfect way to do that.
📋 What do we need for the burger?
And for the sauce?
🔪 How to make this tasty vegetarian burger
Full recipe with detailed steps in the recipe card at the end of this post.
For the sauce
Simply add the sauce ingredients to a pan, stir, bring to the boil and simmer for a minute. That’s it - super easy. The soup will look runny at first, but thickens as it starts to cool down. If you let the sauce cool completely (which only takes 20 minutes or so), it will be super thick and syrupy - and all the better for it in my opinion 😍 You’ll no doubt find your hands and face covered in said sauce once you’ve finished, but it’s so worth it! If you’ve never tried halloumi this is a great recipe to give it a go. Unlike other cheeses, halloumi doesn’t melt. It’s got a salty, chewy and slightly squeaky texture, that might sound a bit odd, but it really is very addictive. What’s more, it’s just a case of slicing, coating and frying (you don’t even have to coat it if you don’t want to). No need to mix with a host of other ingredients and form into patties – it’s basically a ready-made burger just waiting to be sliced and cooked!Better get those napkins ready 🙂 Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos). This recipe was first published in November 2015. Updated February 2021 with new photos, tips and recipe video. Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
