It’s a common misapprehension that you can just stick two fried halloumi slices inside a burger bun, fill it up with some fresh cucumber, tomatoes and lettuce and call it a halloumi burger. I’m the first to admit that it’s a quick and delicious treat, but a burger? Nah. Try instead to coarsely grate the halloumi together with carrots, courgettes and some fresh mint and fry it for a couple of minutes in a pan. Then you’ll have yourself a proper halloumi burger. We first got the idea for these burgers at a food stall at one of the Sunday markets in London. There they served it almost like we have done here, on a cabbage leaf and with a yoghurt dressing, but you could also just go all the way with classic burger buns. We have fried these in a pan, but you could also put them on a barbecue.