This vegetarian recipe makes a strong case for replacing a veggie burger with a slab of melty, salty cheese. It’s also a great way to use up all that summer squash, making it a win for any summer weeknight.
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What you’ll need
Large Nonstick Skillet
$50 At Amazon
Kitchen Towels
$16 At Amazon
Shallow Serving Bowl
$26.99 At Amazon
Cutting Board
$10 At IKEA
Ingredients
Makes 4
2
1
2–3
1
¼
1
4
⅓
Preparation
Step 1
Trim ends from squash. Cut crosswise into 3”-long cylinders; cut cylinders lengthwise into ¼”-thick planks. Spread out on a kitchen towel and sprinkle lightly with salt. Let sit 10 minutes.
Step 2
Meanwhile, slice Halloumi into ½”-thick slabs roughly the width of the buns (about 3” squares).
Step 3
Whisk garlic, pickle juice, honey, and a small pinch of salt in a small bowl; season generously with pepper. Set dressing aside.
Step 4
Heat 2 Tbsp. oil in a large nonstick skillet over medium-high. Pat squash dry. Working in 2 batches, cook squash in a single layer, turning once or twice and adding another 1 Tbsp. oil between batches if needed, until deeply browned and charred on both sides, about 5 minutes. Transfer squash to a shallow bowl. Pour reserved dressing over and gently turn squash to coat.
Step 5
Wipe out pan and return to medium heat. Toast buns, cut side down, in pan until golden, about 3 minutes. Transfer to plates.
Step 6
Increase heat to medium-high. Pat Halloumi dry; cook, turning once and pressing down lightly, until browned and starting to soften and melt, about 2 minutes.
Step 7
Distribute Halloumi among bottom buns. Top with pickled jalapeños and basil, then with squash. Close with bun tops.
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Reviews (47)
Back to TopThis is our favorite summer recipe, we've made it dozens of times! We make this frequently when we have folks over for dinner as it's fast, easy and always impresses. When we have company I buy some big ciabatta rolls, but it works just as well with sturdy 'pub buns' (would not recommend with standard hamburger buns).
Abigail
McMinnville, OR
3/10/2024
I make pickled jalapeños every summer just so I can make this recipe. Totally worth it. Highly recommend!!
Anonymous
9/17/2023
I love this recipe to death. I'm not a huge pickled jalapeno person so I usually swap in regular old hot sauce. Normally I make this with halloumi, but I didn't have any around and tried paneer instead - worked like a charm!!
Rita J
Chicago
7/4/2023
Delicious and easy to make. Next time I will use hot pickled jalapeños. The dressing for the squash was so good I’ll use it this summer on grilled zucchini.
Sharon B
Bakersfield, CA
2/20/2022
Our cooking club tried this recepi and had this to say, a little spicy would not do the jalapenos, cut down on the size of cheese; too spicy for some of our members, "cheese on the jalapeno was perfect", did not like the texture of the cheese, maybe a thinner cut, very good-a bit spicky, would skip the jalapeno juice.
Liz Peterson
33549
10/31/2021
Update to my last review: Made this a second time, cooking squash, zucchini and buns on the grill. This time added mayo mixed with chopped chipotle chilies — new favorite dish!
PEGGYB
Tustin, Ca
9/20/2021
perfect week night meal! I personally wasn't a fan of the summer squah, but the halmoumi with the basil and jalapenos were divine. Will definitely make again :)
Veronica
Montreal
9/3/2021
Amazing recipe!! Loved the way it uses summer produce. Made a homemade aioli and added Jalepenos in the silos instead of pickling them and was so delicious. Highly recommend!
Anonymous
Montreal
8/28/2021
Delicious and easy! We also added a bit of mayo but otherwise made exactly as is and loved every bite!
PeggyB
Tustin
8/10/2021
Great recipe! The dressing was great on the zucchini and the halloumi was a delicious choice of cheese. Served with pickled jalapeños and a sriracha mayonnaise I made. Served with corn on the cob and a fresh from the garden tomato salad.
Goldenmom
Attleboro, MA
8/10/2021
This recipe is delicious! I followed the recipe exactly and made a spicy mayo/greek yogurt to serve on the side - also made my own pickled jalapenos, which were so good and easy. My dinner guests raved about the sandwiches, which are hearty and satisfying but not too filling.
Sprout22
Somerville, MA
8/2/2021
This burger is amazing, I was skeptical about the dressing and mix of flavors but it was perfect and, in my opinion, added that zing. We used mayo and because we ran out of plain mayo, I had mine with mayo/ketchup burger sauce. I may try with a bit more heat next time, perhaps fresh grilled jalapenos alongside the squash. Huge hit with the family.
Anonymous
Washington, DC
7/29/2021
this recipe is delicious and best of all, fast. i made a spicy mayo to go on them and honestly didn't feel like it was that necessary (i used trader joe's brioche buns that weren't dry at all). highly recommend this one for a wholesome weeknight dinner or bbq with friends.
annalise
Los Angeles, CA
7/23/2021
This burger is a lovely way to add more vegetarian meals to your rotation. The recipe only needed one pan and was super easy. The burgers tasted good with the combination of flavors. I think the taste of basil really added to the cheese and bread. I will definitely make this often.
Jeanboise
Boise, Idaho
7/22/2021
This is the perfect easy summer weeknight meal. I was skeptical of the marinade but oh my is it tasty. I can’t eat jalapeños so I used some dill pickle juice instead and it was excellent. Add some tomato and Mayo on the buns for some extra flavor to really round it out.
Lauren
Portland, OR
7/19/2021