Lunch · American

15-Minute Chicken & Halloumi Burgers

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · June 25, 2026

This is the burger you make when you want something hearty but don't have all night. Juicy hot-sauce chicken and golden halloumi stack up in a toasted bun with a quick cabbage slaw, ready in about 15 minutes flat. It works on the stovetop or in the air fryer, so use whatever you've got.

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15-Minute Chicken & Halloumi Burgers

Why you'll love this

  • On the table in about 15 minutes.
  • Two cooking methods, so use whatever you've got.
  • Juicy hot-sauce chicken plus golden halloumi is a serious flavor combo.
  • Quick cabbage slaw adds crunch with no fuss.

EveryDayMeal recipe

15-Minute Chicken & Halloumi Burgers

Prep
5m
Cook
10m
Total
15m
Serves
2
Level
Easy

Ingredients

  • 2 chicken breasts
  • 1 tbsp oil
  • 4 tbsp hot sauce
  • 1/2 lemon, juiced
  • 2 burger buns
  • 250g halloumi cheese
  • 1/4 head cabbage, shredded
  • 2 tbsp mayonnaise
  • 4 tbsp sour cream
  • 4 lettuce leaves
  • 2 red peppers, sliced

Equipment

  • Frying pan or air fryer
  • Rolling pin
  • Parchment paper
  • Sharp knife
  • Mixing bowl

Instructions

  1. Lay each chicken breast between two sheets of parchment and bash with a rolling pin until about 1cm thick, then cut each in half.
  2. Stovetop method: Heat a frying pan with the oil over medium-high. Cook the chicken 3-4 minutes per side until cooked through. Season, lower the heat, add the hot sauce and half the lemon juice, and cook 1-2 minutes more until the sauce clings. Set aside.
  3. Air-fryer method: Preheat to 180C for 4 minutes. Cook the chicken for 12 minutes, then drizzle with hot sauce and half the lemon juice and cook 1-2 minutes more until done and glazed.
  4. Toast the buns in a dry pan for 30 seconds, or warm them in the air fryer for 1-2 minutes. Bump the air fryer to 200C and cook the halloumi for 10 minutes, turning halfway, until golden. Toss the shredded cabbage with the mayo and remaining lemon juice.
  5. Spread sour cream into the buns, then layer in lettuce, chilli chicken, halloumi and sliced peppers. Add a little more hot sauce, pile on the slaw, season with black pepper and add the bun tops. Serve with any extra slaw on the side.
  6. Serve hot.

Tips from the kitchen

  • Bash the chicken to an even 1cm thickness so it cooks fast and stays juicy. Thin and even beats thick and uneven every time.
  • Halloumi browns best in a dry, hot pan or air fryer, no extra oil needed. Don't move it too soon or it won't get that golden crust.
  • Add the hot sauce only near the end so it glazes the chicken instead of burning off in the pan.
  • Pat the chicken dry before cooking for a better sear and a cleaner glaze.

Estimated nutrition per serving: 720 cal · 58g protein · 38g carbs · 38g fat

Make it your own

  • Swap the hot sauce for BBQ sauce or sweet chilli if you want less heat.
  • Use chicken thighs instead of breasts for an even juicier result.
  • No halloumi? Try a slice of provolone or grilled paneer instead.

Storing & make-ahead

Best eaten fresh while the halloumi is hot and crisp. Store cooked chicken and halloumi separately in airtight containers in the fridge for up to 2 days. Reheat the chicken in a pan or air fryer, and refresh halloumi in a hot dry pan for a minute. Keep slaw separate and assemble just before serving so the buns don't go soggy.

Good to know

Can I make these without an air fryer?
Yes. Cook the chicken in a frying pan 3-4 minutes per side, then glaze with hot sauce. Brown the halloumi in a dry hot pan for a couple of minutes per side.
How do I know the chicken is cooked through?
Once it's bashed thin it cooks quickly. The juices should run clear and there should be no pink in the middle. An instant-read thermometer should hit 74C.
Why is my halloumi rubbery?
Halloumi needs high heat and a dry surface to brown. Make sure your pan or air fryer is properly hot and don't overcrowd it.
Can I prep anything ahead?
Yes. Bash and cut the chicken and shred the cabbage in advance. Toss the slaw and cook everything fresh right before serving for the best texture.