Nigella Butternut And Halloumi Burgers Recipe [GUIDE]

Let me take you back to a rainy Saturday when I had no grand dinner plans and was standing barefoot in my kitchen with half a butternut squash staring up at me from the chopping board. That’s when I remembered a Nigella recipe I’d once bookmarked with quiet reverence: her Butternut and Halloumi Burgers. This isn’t your usual burger. it’s earthy, warm and has that unmistakable Nigella flair: unfussy but deeply satisfying.

Think: golden rounds of sweet butternut squash, griddled till they’re caramelized and tender, paired with thick, squeaky slices of salty halloumi, stacked between pillowy burger buns and slicked with tangy, spicy condiments. It’s autumn in sandwich form but frankly, I’d eat this in the dead of summer.

What I love about this dish is that it’s the sort of vegetarian meal that doesn’t scream ’meatless’ as a consolation prize. It just is delicious, full stop. I first made it out of curiosity; I’ve now made it out of obsession. Nigella, in her usual way, makes vegetables seductive. And halloumi? She treats it with the respect it deserves: golden, crispy, indulgent.

Nigella Butternut And Halloumi Burgers Recipe

Ingredients Needed

Let’s talk ingredients. These are humble and probably already living quietly in your kitchen. though I do recommend a visit to a good deli for the halloumi. Trust me, quality here makes all the difference.

• 1 medium butternut squash. peeled, deseeded and cut into 1cm thick rounds. You want the rounds from the bulb end for maximum size.
• Olive oil – not the fancy finishing kind, just a solid extra virgin for roasting and brushing.
• Sea salt & black pepper. always freshly ground. You’ll taste the difference.
• Halloumi cheese – one standard block (about 225g), sliced into thick pieces. If it squeaks when you chew it, you’re doing it right.
• Burger buns – the softer the better. Brioche works beautifully but I once used some homemade focaccia and my life has never been the same.
• Harissa or chili sauce. for that smoky kick.
• Greek yogurt or mayonnaise. depending on your mood and what’s in the fridge.
• Fresh herbs (optional) – coriander or mint give a fresh lift if you want to add greenery.

This is the kind of list that doesn’t send you running to five specialty stores. It’s the ’pull-on-your-slippers-and-start-cooking’ kind of meal.

Equipment Needed

This is not a recipe that asks much of you or your kitchen which is part of its charm.

• Sharp knife – for slicing squash and halloumi neatly. Trust me, it’s worth sharpening it before you start. Nothing makes me more irrationally angry than trying to hack through squash with a dull blade.
• Cutting board – preferably a large one, because you’ll need space to lay everything out.
• Baking tray – lined with parchment to roast your squash slices to perfection.
• Griddle pan or non-stick frying pan – for that glorious, golden halloumi crust.
• Tongs or a spatula. flipping is everything here.
• Mixing bowl – if you want to mix your sauce (I sometimes swirl together yogurt and harissa).
• Oven and hob (stovetop). no fancy gadgets, no machines, just good heat.

I made these once in a borrowed Airbnb kitchen in Edinburgh with the barest of tools and they still turned out magnificent. So don’t let equipment hold you back.

Instructions To Make Nigella Lawson’s Butternut And Halloumi Burgers

Here’s the kind of cooking that doesn’t make you feel like you’re auditioning for MasterChef. It’s more like building something slowly, lovingly.

1. Preheat Your Oven To 200°C (fan 180°C)/400°F/gas Mark 6.

   This is your squash-roasting zone. It’s going to smell so good in about 20 minutes, you’ll want to stay in the kitchen just to bask.

2. Prepare Your Butternut Squash.

   Cut off the neck and slice the bulb end into 1cm rounds. These are your “burger patties”. I usually drizzle them with olive oil, season with salt and pepper and lay them flat on a parchment-lined tray.

3. Roast The Squash.

   Slide the tray into the oven and roast for about 20-25 minutes, flipping once halfway through. You want the slices golden and tender, not collapsing. This is the heart of the burger, so don’t rush this part.

4. Sear The Halloumi.

   Meanwhile, heat your griddle pan until it’s properly hot (I do the flick-of-water test). Lay your thick halloumi slices in and sear for about 2-3 minutes on each side. You want deep golden stripes or a rich crust. The halloumi should smell buttery and slightly nutty.

5. Prepare Your Sauce.

   Swirl together Greek yogurt and harissa or mayo and chili sauce. I like a mix of both-creamy and spicy, with a bit of sweetness from the harissa.

6. Assemble The Burgers.

   Toast your buns if you can. nothing fancy, just a light crispness. Then spread the bottom half with your sauce, layer on the roasted squash slice, top with halloumi and if you’re feeling green, add a few mint or coriander leaves. Add another slick of sauce on the top bun and crown your creation.

7. Serve.

   With napkins. Because things are about to get gloriously messy.

What I Learnt

This recipe taught me something that most recipes don’t: that vegetarian cooking doesn’t have to be about ’making do’ or apologizing for not including meat.

There’s a quiet confidence to the pairing of squash and halloumi. it doesn’t shout, it sings. The natural sweetness of the squash meets the salty chew of the halloumi and they don’t fight for attention. They dance.

I also learnt that texture is everything. The crisp-edged halloumi, the tender squash, the pillowy bun, the creamy, fiery sauce. each bite is an orchestration. And perhaps more importantly, I remembered the joy of slowing down in the kitchen. No fancy skills, no pressure, just layering flavor upon flavor with each simple step.

There’s power in simplicity and Nigella understands that in a way few others do.

FAQs

Can I Make Nigella’s Butternut And Halloumi Burgers In Advance?

Absolutely! I’ve made these the night before and just stored the patties in the fridge. They hold up surprisingly well and the flavors get a chance to really meld together. Just pop them on the grill or in a hot pan when you’re ready to go. Makes life so much easier when you’re busy!

What Can I Use Instead Of Halloumi If I Can’t Find It?

If halloumi is hard to find, don’t worry, you can totally substitute it with a firm feta cheese or even a good quality mozzarella. Halloumi has that salty, squeaky vibe, so aim for a cheese with a bit of texture. I’ve tried both options, and they work great – it’s just a tiny flavor twist!

Can I Make Nigella’s Butternut And Halloumi Burgers Vegan?

You can easily make this dish vegan by swapping the halloumi for a vegan cheese option or just leaving it out entirely. If you want to amp up the flavor, throw in a spoon of hummus or a plant-based yogurt for some creaminess. I’ve tried it both ways, and it still feels like a satisfying, hearty meal!