Name: Charred Halloumi & Black Bean Smash Burger with Avocado-Lime Slaw and Crispy Spiced Chickpea Fries
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 (8 oz total) blocks halloumi cheese, sliced into four 1/2-inch slabs; 2 cups cooked black beans, well drained and patted dry; 1/2 cup finely diced red onion; 1/4 cup chopped fresh cilantro; 1/2 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1 large egg, lightly beaten; 1/3 cup whole wheat panko breadcrumbs; 1 large ripe avocado; 1/4 cup Greek yogurt (2% or fat-free); Juice and zest of 1 lime; 2 cups finely shredded cabbage (mix of green & purple); 1 medium carrot, julienned; 4 whole grain burger buns; 1 cup baby arugula or spicy microgreens; 1/2 cup pickled red onions (store-bought or homemade); 1 (15 oz) can chickpeas, drained, rinsed, and patted dry; 1 tbsp olive oil; 1/2 tsp smoked paprika (for chickpea fries); 1/2 tsp garlic powder (for chickpea fries); 1/4 tsp sea salt (for chickpea fries); Nonstick spray or oil for pan; Freshly ground pepper, to taste

Charred Halloumi & Black Bean Smash Burger with Avocado-Lime Slaw and Crispy Spiced Chickpea Fries

CookwithNewsletter

This burger is a plant-powered flavor bomb that breaks the boring veggie burger mold. Smoky black bean patties are stacked with golden-charred halloumi, a creamy, zesty avocado-lime slaw, and tangy pickled onions—each layer delivering a new punch of taste and texture. The chickpea fries, roasted to crispy perfection, bring protein and crunch to every bite. It's a dinner you’ll want to brag about, with bold California vibes and a Mediterranean twist—satisfying, nutritious, and absolutely unforgettable.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Pat chickpeas dry and toss with olive oil, smoked paprika, garlic powder, and sea salt. Spread on a parchment-lined baking sheet. Roast for 25-30 minutes, shaking halfway, until golden-crisp. Set aside.
In a bowl, mash black beans with a fork until mostly broken down but still a bit chunky. Add red onion, cilantro, smoked paprika, cumin, salt, pepper, egg, and panko. Mix until combined and holds together when shaped. Form into 4 patties, each about the size of your buns.
Heat a grill pan or cast iron skillet over medium-high. Lightly coat with nonstick spray or a touch of oil. Char halloumi slices for 1-2 minutes per side until crisp and golden. Remove and set aside. In the same pan, cook black bean patties for 3-4 minutes per side until deeply browned and heated through. Keep warm.
For slaw: In a medium bowl, mash avocado until mostly smooth. Whisk in Greek yogurt, lime zest, and juice. Add cabbage and carrot; toss to coat. Season with salt and pepper to taste.
Toast burger buns, if desired. To assemble: Layer arugula/microgreens on bottom bun, add black bean patty, top with charred halloumi, a generous scoop of avocado-lime slaw, and pickled red onions. Cap with top bun.
Serve burgers with crispy chickpea fries on the side.