Halloumi Burgers with Grilled Ramp Chimichurri

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juicy beef burgers on a pretzel roll bun with pine nut mayo, fried halloumi cheese, and grilled ramp chimichurri

  • Author: Kayla Howey
  • Yield: 6 1x



Grilled Ramp Chimichurri

  • 6 ramps
  • 3 cloves garlic, roughly chopped
  • 2 ½ oz fresh parsley
  • 1 tsp sherry vinegar
  • 1 tsp lemon juice
  • ¾ cup olive oil
  • ½ tsp salt

Pine Nut Mayo

  • 4 egg yolks
  • 1 ½ cup oil
  • 2 tbsp ice water, or as needed
  • 2 oz pine nuts, toasted and cooled
  • 2 tsp lemon juice
  • ¼ tsp salt

Fried Halloumi Cheese

  • 1 log halloumi cheese
  • oil, to panfry


  • 1 ½ lbs ground chuck
  • 6 pretzel buns
  • 2 oz ramp butter, optional (see text above for recipe)
  • 2 cups arugula


Grilled Ramp Chimichurri

  1. Preheat the grill over high. Clean the ramps, dry them, toss them with oil, and grill them whole. Once charred and tender on all sides, remove the ramps from the grill and season with salt. Roughly chop and let cool a few minutes.
  2. In a food processor, combine the ramps, garlic, and parsley. Pulse until all the ingredients are coarsely chopped. Transfer the mixture to mixing bowl. Whisk in the sherry vinegar, lemon juice, and olive oil. Season with salt at the end. Set aside.

Pine Nut Mayo

  1. In a food processor, add the egg yolks. Blend for 1-2 minutes, until the yolk is pale in color and has thickened slightly. Begin to slowly drizzle in the oil, very slowly. If you add the oil too fast, the mayo will break. After incorporating about ¼ of the oil, drizzle in a touch of ice water. The water will help emulsify the mixture. Continue to alternate slowly adding oil and water. Use as much water as you need, being careful to not add too much. Soon, the mixture should begin to thicken. After adding all the oil, the mayo should be thick, pale, and creamy. Blend in the pine nuts, lemon juice, and salt. Pulse just until smooth. Refrigerate until ready to serve.

Fried Halloumi Cheese

  1. Slice the log of halloumi cheese into thin slices, about ¼ of an inch thick. Heat a sauté pan over medium heat. Add a generous amount of oil to coat the bottom of the pan. When the oil is sizzling, add the cheese in an even layer. Don’t overcrowd the pan. Depending on the size of your pan, you may have to work in batches. After 2 minutes, or when the cheese is golden brown, flip each slice and brown on the other side. Transfer the cheese to a plate. Serve warm.


  1. Place the ground beef into a mixing bowl. Season with a generous amount of salt and black pepper, mixing well. Form the beef into six (¼ lb) patties. Lay the patties out onto a sheet pan. Make a small indent in the center of each patty. Grill the patties until your desired doneness. I like to start the burgers on the hottest side of my grill until they have a good sear on both sides. I’ll then transfer the burgers to the cooler side of the grill so they can slowly finish cooking.
  2. Slice the buns in half, if they’re not already sliced. If using, spread softened ramp butter onto the inside of each bun. Toast the buns on the grill. If not using the ramp butter, you can use regular butter, oil, or simply toast them dry.

To Assemble

  1. Spread the pine nut mayo onto the bottom bun. Add a small handful of arugula. Place the burger on top. Lay a few pieces of halloumi cheese onto the burger. Finish by spooning the ramp chimichurri on top of the cheese. Close the burgers and dig in.


  • You can easily increase the amount of ground beef, halloumi cheese, arugula and pretzel buns to make more burgers. There will be plenty of chimichurri and pine nut mayo.