Spicy Mango & Halloumi Burger: A Veggie Build With Real Punch

A good veggie burger doesn't need to apologise for not having meat in it, it just needs layers that earn their place. This build spreads Karimix Mango Chutney generously onto a brioche bun, then stacks grilled halloumi, peppery rocket, and sliced red onion, finished with a drizzle of sriracha mayo. This recipe leans on Karimix Mango Chutney and our Halloumi for the two core layers, and the result is a burger with real contrast, sweet, salty, sharp, and hot, all in one bite.

Here's how we put it together, along with the products we used from our range.

Why This Combination Works

Halloumi needs something sweet to balance its saltiness, and Karimix Mango Chutney does that job generously spread rather than just dolloped on the side. Spreading it directly onto the bun means every bite gets a hit of sweetness before the halloumi's salt and squeak comes through. Rocket adds a peppery freshness, red onion brings sharpness and crunch, and a final drizzle of sriracha mayo ties the whole thing together with heat. It's a simple build, but the order of the layers is what makes it work.

What You'll Need

Serves 4 | Prep: 10 mins | Cook: 6-8 mins

  • 4 brioche buns, split
  • 8 slices Halloumi, sliced roughly 1cm thick Brayne & Price #26510 — Cheese range
  • Karimix Mango Chutney, for spreading Brayne & Price #90159 — Mayonnaise & Sauce range
  • A handful rocket
  • 1 red onion, thinly sliced
  • 4 tbsp mayonnaise
  • 1-2 tsp sriracha, to taste
  • 1 tbsp oil, for grilling

A note on the buns and sriracha mayo: brioche buns and a ready-made sriracha mayo aren't currently stocked lines at Brayne & Price, so these are ones to source from your usual bakery or condiment supplier. The Halloumi and Karimix Mango Chutney carry the B&P side of this build.

Method

1. Make the sriracha mayo. Stir the sriracha through the mayonnaise, adjusting the quantity to taste, and set aside.

2. Grill the halloumi. Heat the oil in a griddle pan or on a flat grill over medium-high heat. Cook the Halloumi slices for 2-3 minutes per side, until golden and lightly charred.

3. Toast the buns. While the halloumi cooks, lightly toast the cut sides of the brioche buns, either in the same pan or under the grill.

4. Spread generously. Spread a generous layer of Karimix Mango Chutney onto the base of each toasted bun.

5. Build the burger. Layer the grilled halloumi onto the chutney, followed by a handful of rocket and a few slices of red onion.

6. Finish and serve. Drizzle the sriracha mayo over the top, close with the bun lid, and serve immediately while the halloumi is still warm and squeaky.

A Few Notes From the Kitchen

Spread the chutney on the bun, not on the halloumi, this way every bite carries both the sweetness and the salt together rather than the toppings sliding apart. Halloumi firms up and loses its squeak as it cools, so grill it last and assemble quickly. This build works equally well as a smaller slider for a sharing board or buffet spread.

The Halloumi and Karimix Mango Chutney are available from Brayne & Price — visit brayneandprice.com to order.

Other Products That Pair Well With Karimix Mango Chutney (#90159)

The mango chutney is a versatile spread and condiment well beyond this burger. Here's what else from our range works with it:

  • Southern Fried Chicken Goujons (1kg) #13400 — dip straight into the chutney for a simple sharing starter
  • Plain Whole Roast Chicken Breast Fillet (1kg) #55810 — shred and stir through for a curry chicken salad using the same jar
  • Chicken Tikka Sliced (1kg) #13700 — a spiced pairing that plays well with the chutney's sweetness
  • Grated Mature Cheese (2kg) #27900 — classic ploughman's-style pairing alongside the chutney
  • Buffalo Mozzarella (1.25kg) #25800 — another grilling cheese option to build a similar sweet-and-salty stack
  • Croissant (60 x 70g / 50 x 90g) #19220 / #19230 — for a mango chutney sandwich using the same jar

All available from brayneandprice.com.