Perfect pork & halloumi burgers

Perfect pork & halloumi burgers

The Hang Fire Cookbook

Wherever we went in the States, burgers were always a sure-fire hit. Every town or city seemed to have numerous impressive burger joints filled with hungry diners of every demographic, from grandparents to hipsters. This particular burger recipe was standout for us. We ate something similar in an Aspen skier’s diner, nestled in the Rocky Mountains of Colorado.


Quantity Ingredient
3 banana shallots, finely diced
2 garlic cloves, finely chopped
1 teaspoon groundnut oil, plus extra for frying and brushing
2 tablespoons see method for ingredients, Creole seasoning
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1kg minced pork shoulder
3 rashers cooked bacon or any good streaky bacon, finely chopped
small handful fresh thyme leaves
small handful chopped flat-leaf parsley leaves
1 teaspoon fine sea salt
1 teaspoon freshly cracked black pepper
1/2 teaspoon chilli powder

For the Burger

Quantity Ingredient
6 * the kaiser roll [rid:33238], halved, or good brioche or burger buns
6 tablespoons see method for ingredients
6 tablespoons see method for ingredients
6 slices halloumi, about 250g packet
1 tablespoon smoked paprika
little gem lettuce or fresh rocket
freshly cracked black pepper, to taste


  1. Gently fry the shallots and garlic in the oil for 5–7 minutes over medium heat, until softened. Turn the heat to low and stir through the Creole seasoning, cumin and coriander for 1–2 minutes. Cool to room temperature.
  2. In a large bowl, using wet hands, combine the minced pork, bacon, fresh herbs, salt and pepper, chilli powder, and the cooled shallot mixture. Refrigerate for 1 hour.
  3. Heat a dash of oil in a frying pan and add a small piece of burger mix. Fry over medium heat for a few minutes, until cooked, then taste and add more seasoning if necessary.
  4. Form the meat mixture into six even-sized patties and press your thumb into the middle of each one to create a dimple. Place the patties on a plate, cover with cling film and refrigerate for 1 hour for the flavours to mature.
  5. Set your grill up for direct heat but leave a ‘cool zone’ i.e. an area without coals (see indirect grilling) Toast the cut sides of the rolls so they are golden, around 15 seconds. Spread a tablespoon of bacon jam on one half, and a tablespoon of chilli jam on the other, and top with a handful of rocket or chopped lettuce.
  6. Season both sides of the patties and cook for 3–5 minutes on the grates over the direct heat, then flip. Make sure you get a good Maillard reaction (chemical reaction between amino acids and sugars that gives a beautiful, chargrilled colour and flavour) before turning. They will take around 8–10 minutes to cook, but use your instant-read thermometer to ensure the middles reach 74°C.
  7. As you flip your burgers, start grilling the halloumi. Brush each slice with a little oil and sprinkle on the smoked paprika. Grill for 1–2 minutes, until they have a golden, slightly charred texture. Rest the cooked burgers on the indirect side of your grill for about 5 minutes. Place each patty on top of the rocket, followed by grilled halloumi. Enjoy!

Cooking methods

  • Grilling
Deep South
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