Dinner · American

15-Minute Chicken and Halloumi Burgers

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · September 27, 2026

These burgers stack juicy hot sauce chicken with golden, salty halloumi for a sandwich that feels like a treat but comes together in about 15 minutes. Crunchy slaw and a creamy spread keep every bite fresh, and the whole thing works whether you use a skillet or an air fryer.

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15-Minute Chicken and Halloumi Burgers

Why you'll love this

  • Ready in about 15 minutes start to finish.
  • Juicy spicy chicken plus crispy salty halloumi in one bite.
  • Works in a skillet or an air fryer.
  • Creamy slaw balances the heat perfectly.

EveryDayMeal recipe

15-Minute Chicken and Halloumi Burgers

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

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon oil
  • 4 tablespoons hot sauce
  • 1/2 lemon, juiced
  • 2 burger buns
  • 9 ounces halloumi cheese
  • 1/4 head green cabbage, thinly sliced
  • 2 tablespoons mayonnaise
  • 4 tablespoons sour cream
  • 4 lettuce leaves
  • 2 red bell peppers, sliced

Equipment

  • Rolling pin
  • Parchment paper
  • Skillet or air fryer
  • Cutting board
  • Sharp knife

Instructions

  1. Place the chicken breasts between two sheets of parchment paper and gently pound with a rolling pin until they are about 1/2 inch thick, then cut each breast in half so you have four even pieces that cook quickly and evenly.
  2. If using a skillet, heat 1 tablespoon oil in a pan over medium-high heat and cook the chicken for 3 to 4 minutes per side, until golden and cooked through with no pink in the center. Season with salt and pepper, lower the heat, then add the hot sauce and half the lemon juice and cook 1 to 2 minutes until the sauce clings and glazes the chicken.
  3. If using an air fryer, preheat to 350F for 4 minutes, then cook the chicken for about 12 minutes. Add the hot sauce and half the lemon juice and cook another 1 to 2 minutes until the chicken is cooked through and the sauce reduces to a sticky glaze. Keep warm.
  4. While the chicken cooks, toast the buns cut side down in a dry skillet for about 30 seconds until lightly golden (or warm them in the air fryer for 1 to 2 minutes). Cook the halloumi in a hot dry skillet or the air fryer at 400F for about 8 to 10 minutes, turning once, until golden and crisp on the outside.
  5. Toss the sliced cabbage with the mayonnaise, sour cream, and remaining lemon juice until lightly coated for a quick creamy slaw.
  6. Spread a little slaw or your favorite dip on the bottom buns, then layer on lettuce, the hot sauce chicken, the golden halloumi, and the sliced red pepper. Drizzle with a little extra hot sauce, add more slaw, season with black pepper, and cap with the bun lids. Serve any extra slaw on the side.

Tips from the kitchen

  • Pounding the chicken thin is the secret to a 15-minute cook time, so don't skip it.
  • Cook the halloumi in a dry pan; it releases enough of its own fat to turn golden without extra oil.
  • Adjust the hot sauce to taste, using less for a milder glaze or more for real heat.

Estimated nutrition per serving: 720 cal · 52g protein · 38g carbs · 40g fat

Make it your own

  • Swap the slaw spread for hummus or a garlic yogurt sauce.
  • Use grilled chicken thighs instead of breasts for extra juiciness.
  • Add sliced avocado or pickles for more texture.

Storing & make-ahead

Store components separately in airtight containers in the fridge for up to 3 days. Reheat the chicken and halloumi in a hot skillet or air fryer to keep them from turning rubbery, then assemble fresh so the buns stay crisp.

Good to know

Can I make this without an air fryer?
Yes. A skillet works great for both the chicken and the halloumi, just use two pans or cook them one after the other.
Why is my halloumi rubbery?
Halloumi firms up as it cools, so serve it right after cooking while it is hot and golden.
How spicy is this?
That depends on your hot sauce. Start with less, taste the glaze, and add more if you want more heat.
Can I use chicken thighs?
Absolutely. Boneless thighs stay extra juicy; just cook until they reach 165F in the center.

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