Recipes Comfort Food Burgers Vegetarian Burgers Grilled Halloumi Burgers with Citrus Tapenade 5.0 (1) 1 Review These vegetarian burgers feature halloumi, a tangy, salty cheese from Cyprus that holds its shape when heated, making it ideal for the grill. When grilled or sautéed, halloumi develops a charred crust that yields to soft cheese inside. Here, we cut the halloumi across the equator for the centerpiece of the burger, and season it with cumin, salt, and pepper. It's then topped with a citrusy olive tapenade with just enough crushed red pepper flakes to lend it a touch of heat. A lemony aïoli complements the citrus in the tapenade and natural tang of the halloumi. The roasted red peppers round out this burger; be sure to blot them dry before using so they don't slip out of the bun when you take a bite. Try to seek out brioche buns for these burgers; their slightly sweet flavor works perfectly here. By Chandra Ram Chandra Ram Instagram Website Title: Associate Editorial Director, Food & WineLocation: ChicagoEducation: Bachelor's in Journalism from Loyola University Chicago Certified Sommelier, Court of Master SommeliersExpertise: cooking, baking, writing, editing, chefs, restaurants.Experience: Chandra Ram is a James Beard- and IACP-nominated food writer, editor, and cookbook author. She worked in restaurants for years before turning to food writing and has won multiple awards for her work, including more than a dozen Jesse H. Neal awards and the McAllister Editorial Fellowship.Chandra has been cooking since she was old enough to help her mother in the kitchen, and parlayed her love of food into a career that keeps her busy between the stove and her desk.As the associate editorial director for food, Chandra strategizes how to produce the tastiest recipes to help readers create delicious food in their home kitchens. She's worked in many different corners of the food world, from bartending at a French restaurant in London to running a catering business in Maine and consulting with restaurant owners on how to improve their menus all over the country.Her writing has been featured in Food & Wine, Food52, Epicurious, Gravy, Kitchn, and Plate. She is a frequent speaker at food events and industry conferences, and an interview subject for podcasts and video programs. Food & Wine's Editorial Guidelines Published on June 23, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo by Jennifer Causey / Prop Styling by Julia Bayless / Food Styling by Ruth Blackburn Active Time: 30 mins Total Time: 45 mins Servings: 4 Ingredients Citrus Tapenade 1 cup pitted Castelvetrano olives ½ cup pitted kalamata olives ⅓ cup chopped fresh flat-leaf parsley 1 tablespoon drained capers 1 tablespoon grated orange zest (from 1 orange) 1 teaspoon crushed red pepper 2 large garlic cloves ¼ cup extra-virgin olive oil, plus more for brushing halloumi 2 tablespoons fresh lemon juice (from 1 lemon), divided Halloumi Burgers ½ cup mayonnaise ¼ teaspoon grated or finely chopped garlic 2 teaspoons kosher salt, divided 2 (8-ounce) blocks halloumi cheese, split horizontally into 1/2-inch-thick planks 1 teaspoon cracked pepper 1 teaspoon ground cumin 4 brioche buns, split horizontally 2 jarred roasted red bell peppers (from 1 [16-ounce] jar), halved lengthwise Directions Make the Citrus Tapenade: Pulse olives, parsley, capers, orange zest, crushed red pepper, and garlic in a food processor until chopped and evenly combined, about 8 pulses. Add oil and 1 tablespoon of the lemon juice; pulse until combined, about 3 pulses. Cover tapenade; refrigerate until ready to use. Prepare the Halloumi Burgers: Stir together mayonnaise, grated garlic, 1 teaspoon of the salt, and remaining 1 tablespoon lemon juice in a small bowl until smooth. Cover aïoli; refrigerate until ready to use. Preheat a grill to medium-high (400°F to 450°F). Brush each halloumi piece with oil; sprinkle halloumi evenly with cracked pepper, cumin, and remaining 1 teaspoon salt. Place halloumi on unoiled grates; grill, uncovered, until browned and charred in places, about 3 minutes per side. Remove from grill. Spread 1 tablespoon aïoli on each bun half. Place 1 roasted red pepper half on each bottom bun half, then top with 1 halloumi piece. Spoon 1/4 cup Citrus Tapenade on top of each halloumi piece. Replace top bun halves. Serve. Aïoli and Citrus Tapenade may be stored in airtight containers in refrigerator up to 2 weeks. Rate it Print