This sticky halloumi and slaw slider is a single serve halloumi burger built around two brilliantly simple components — a herby, zingy yoghurt slaw and pan-fried halloumi glazed in Ballymaloe relish until sticky, sweet and deeply caramelised. The slaw is creamy but fresh, balanced with Greek yoghurt, lime juice, wholegrain mustard, maple syrup and fresh coriander (cilantro); the halloumi is golden, sticky and just a little spicy from the relish and the jarred jalapeños piled on top. Everything is loaded into a toasted brioche bun and eaten immediately, or wrapped up and taken somewhere sunny. It is spicy, sweet, sticky, crunchy, soft and crisp all at once, and it is about to make your usual cheese and coleslaw sandwich feel very ordinary by comparison.

Why I Created This Recipe

I have always loved a good slaw, but for me the dressing is everything — it needs to balance richness with real zing and freshness, which is why Greek yoghurt, lime juice and fresh coriander (cilantro) are non-negotiable in mine. A purely mayonnaise-based slaw can feel a little heavy, and this version is deliberately lighter and brighter, with enough acidity and herb flavour to cut through the richness of the halloumi.

The halloumi itself is glazed with Ballymaloe Relish — a sweet, spiced tomato relish that caramelises beautifully in a hot pan and turns a simple piece of pan-fried cheese into something genuinely special. Paired with the herby slaw and a few sliced jalapeños for heat, this is a slider that manages to feel indulgent and fresh at the same time, which is exactly what I want from a summer lunch.

It is also, genuinely, one of the most packable lunches I make. Wrap it up once it has cooled slightly, pop it in a container, and it travels beautifully — perfect for taking to the park on one of those rare days when the sun actually decides to show up.

Why You'll Want to Make This Recipe

A Halloumi Burger Worth Making

This is not a basic halloumi burger recipe — it is a halloumi burger that has been properly thought through. The soaking step improves the texture of the cheese, the Ballymaloe relish glaze transforms it into something sticky and caramelised, and the slaw is bright and herby rather than heavy and stodgy. Every element earns its place.

Two Components, Endless Payoff

The whole slider comes down to just two things — the slaw and the glazed halloumi — which makes it deceptively simple to put together. The slaw takes around five minutes to mix; the halloumi takes around eight minutes in the pan. Toast the brioche in the same pan, assemble, and you are done.

Perfect for Cooking for One

This is a single serve recipe designed for one — one brioche bun, one portion of halloumi, one generous pile of slaw. No scaling, no leftovers going stale, no half-eaten bun sitting on the counter. Just one very good slider, made exactly for you.

Pack It Up and Take It Outside

Once assembled and cooled slightly, this slider wraps up beautifully and keeps fresh for the rest of the day — making it one of the best packable lunches on the blog. Wrap tightly in foil or baking paper (parchment paper), pack alongside the extra slaw, and take it somewhere with good weather. Or eat it straight from the pan. Both are valid.

The Halloumi Soaking Method

One of the most impactful things you can do when cooking halloumi is to soak it in boiling water before cooking — and this recipe uses the technique to excellent effect.

Halloumi is preserved in brine during production, which means it can be extremely salty straight from the packet. More importantly, that high salt content draws moisture out of the cheese during cooking, which is one of the main reasons halloumi can turn rubbery or tough rather than tender and yielding.

Soaking the cheese in boiling water for the duration of your sauce-making time (around 10–15 minutes) gently draws out excess salt and, crucially, helps the cheese absorb a little moisture. The result is a noticeably softer, more pillowy interior once grilled — the cheese becomes almost creamy inside while still achieving that golden, caramelised exterior.

In this recipe, the halloumi sits on top of a rich, saucy base and is finished under the grill rather than pan-fried, so that soft interior texture is especially welcome — it contrasts beautifully with the crisp, maple-glazed top.

Note: Do not soak for longer than 20 minutes, or the cheese can become too soft to handle cleanly.

What Is Ballymaloe Relish?

Ballymaloe Relish is an Irish condiment produced by Ballymaloe Foods, made to a recipe developed at the famous Ballymaloe House in County Cork. It is a rich, sweet and lightly spiced tomato relish with a smooth, almost jammy consistency — somewhere between a ketchup and a chutney in texture, but with a more complex, rounded flavour than either. It contains tomatoes, sugar, vinegar, onions and a blend of spices, and it has a gentle warmth and sweetness that makes it one of the most versatile condiments in the kitchen.

It is widely available in UK supermarkets — usually in the condiments aisle alongside other relishes and chutneys — and it is particularly good as a glaze for grilled or pan-fried cheese, as a burger sauce, or alongside cold meats and cheese boards. In this recipe it does double duty — used as a sticky glaze for the halloumi in the pan, and then spooned over the top of the assembled slider for an extra hit of sweet, spiced flavour.

If you cannot find Ballymaloe Relish, a good quality sweet chilli jam or a spiced tomato chutney makes a reasonable substitute — though the original is worth seeking out.

A Note on the Slaw

The slaw in this recipe is deliberately different from a classic coleslaw. A traditional coleslaw is made almost entirely with mayonnaise, which gives it a richness that can feel heavy alongside something as substantial as fried halloumi. This version uses a 50/50 blend of Greek yoghurt and mayonnaise, which keeps the creaminess while introducing a tangy freshness that works much better here.

The lime juice, wholegrain mustard and maple syrup in the dressing are all doing specific jobs — the lime provides acidity and brightness, the mustard adds a gentle savouriness and a little heat, and the maple syrup balances everything with a touch of sweetness without making the dressing sugary. The fresh coriander (cilantro) ties everything together with an aromatic, herby freshness that makes this slaw taste genuinely vibrant rather than just creamy.

Pile it high — there is enough to fill the slider generously, with perhaps a little left over to eat alongside. The slaw keeps well in the fridge for up to two days in a sealed container, making it a useful thing to have ready if you are planning ahead.

My Top Tips for the Perfect Sticky Halloumi Slider

• Soak the halloumi in boiling water while you make the slaw — around 10 minutes is all you need. As with all halloumi recipes on this blog, soaking draws out excess salt and helps the cheese absorb a little moisture, giving a softer, more tender interior once fried rather than a rubbery one. See the full soaking note in the halloumi bean bake with harissa and green olives post for more detail.
• Use the halloumi in one piece rather than slices if you can. A whole piece of halloumi sits more substantially in the bun, gives better coverage across the slider, and caramelises more evenly in the pan. Slices work perfectly well if that is what you have, but a single piece is the ideal.
• Get the pan properly hot before the halloumi goes in. You want a confident sizzle the moment it hits the oil — this is what creates that deep golden colour on both sides. A pan that is not hot enough will cause the halloumi to sit and steam rather than brown.
• Do not rush the initial frying. Two to three minutes undisturbed on each side is what builds that golden crust — moving the halloumi around the pan constantly will prevent it from colouring properly.
• Add the Ballymaloe Relish only once both sides are golden. The relish contains sugar, which means it can catch and burn quickly in a hot pan — adding it too early risks scorching before the halloumi is ready. Once both sides are golden, add the relish, toss to coat, and give it one to two minutes to become sticky and caramelised.
• Toast the brioche in the same pan immediately after the halloumi comes out. The residual oil, halloumi juices and relish caramelise onto the cut surface of the bun, which adds an incredible amount of flavour for zero extra effort. One to two minutes is all it needs — watch it carefully as brioche can colour quickly.
• Make the slaw first and let it sit while you cook the halloumi. Even five or ten minutes of resting allows the cabbage to soften slightly in the dressing and the flavours to meld — the slaw tastes noticeably better after a brief rest than it does immediately after mixing.
• Taste the slaw dressing before adding the cabbage and adjust to your own preference. More lime if you want it sharper, more maple syrup if you want it sweeter, more salt if it needs lifting. Get the dressing exactly right before the vegetables go in.
• Assemble just before eating for the best result. If you are taking this to eat outside, assemble it at home, wrap it tightly in foil or baking paper (parchment paper) and eat it within a few hours. It keeps well on the same day and travels beautifully.

Ingredients and Tools You'll Need

For the Slaw

• 1 tbsp Greek yoghurt – provides tang and creaminess without the heaviness of a purely mayonnaise-based dressing
• 1 tbsp mayonnaise – adds richness and body to the dressing
• ½ tsp wholegrain mustard – adds gentle savouriness and a little heat
• 1 tsp maple syrup – balances the acidity of the lime and mustard with a touch of sweetness
• Juice of 1 lime – the key to a bright, zingy slaw; do not substitute with lemon here — lime is the right flavour
• 1 small garlic clove, grated – adds a subtle savoury depth to the dressing
• 60g white cabbage, thinly sliced – the base of the slaw; slice as thinly as possible for the best texture
• ¼ red onion, thinly sliced – adds colour, a little sharpness and crunch
• 5g fresh coriander (cilantro), chopped – essential for that fresh, herby quality that sets this slaw apart from a classic coleslaw
• Salt – to season the dressing

For the Slider

• A drizzle of extra virgin olive oil – for frying the halloumi
• 100g halloumi, ideally in one piece – see the tip above; one piece gives better coverage and a more even caramelised crust than slices
• 1½ tbsp Ballymaloe Relish – 1 tbsp for glazing the halloumi in the pan, ½ tbsp for spooning over the assembled slider; see the note above if you need a substitute
• Jarred sliced jalapeños – to taste; add as many or as few as you like depending on your heat preference
• 1 brioche bun – toasted in the same pan as the halloumi for maximum flavour

Essential Tools

• 1 frying pan — wide enough to hold the halloumi flat
• 1 mixing bowl — for the slaw
• Small bowl — for soaking the halloumi
• Kettle — for boiling water to soak the halloumi
• Knife and chopping board

Dietary Variations

Gluten-Free

Swap the brioche bun for a gluten-free burger bun — most supermarkets now stock them. Check the Ballymaloe Relish label if you are strictly gluten-free, though it is generally considered gluten-free. All other ingredients are naturally gluten-free.

Vegan

Replace the halloumi with a firm, high-quality vegan halloumi alternative — several brands now produce one that fries and caramelises reasonably well. Swap the Greek yoghurt in the slaw for a thick, unsweetened coconut or soy yoghurt, and replace the mayonnaise with a good vegan mayo. Ensure the brioche bun is vegan — many brioche buns contain egg and butter, so check the label.

Making It Spicier

The jalapeños provide the primary heat in this slider, so add more generously if you like things hot. A few drops of hot sauce — sriracha works particularly well — stirred into the slaw dressing or drizzled over the assembled slider also adds a good kick without altering the overall balance of the dish.

Different Herbs in the Slaw

Fresh coriander (cilantro) is the recommended choice here, but if you are not a fan, fresh mint works beautifully as a substitute — it gives the slaw a similarly fresh, herby quality with a cooler, more summery edge. Finely sliced spring onions (scallions) alongside or instead of the red onion also add a mild, fresh flavour that works very well.

Frequently Asked Questions

What is Ballymaloe Relish and where can I buy it?

Ballymaloe Relish is an Irish tomato relish made by Ballymaloe Foods, produced to a recipe from the celebrated Ballymaloe House cookery school in County Cork, Ireland. It is sweet, lightly spiced and deeply flavoured — somewhere between a ketchup and a chutney in consistency, with a more complex and rounded character than either. It is widely available in UK supermarkets, usually in the condiments aisle alongside other relishes and chutneys, and is also available online. It is particularly good as a glaze for pan-fried cheese, as a burger sauce, or alongside cold meats and cheeseboards. If you cannot find it, a good quality sweet chilli jam or spiced tomato chutney is the closest substitute.

Is this a halloumi burger or a halloumi slider?

Technically it is a slider — a smaller, single-serve sandwich built on a brioche bun rather than a full-sized burger bun. The portion of halloumi is sized accordingly, giving you a properly proportioned single serve halloumi burger recipe rather than something oversized and unwieldy. That said, if you want to scale it up to a full-sized burger bun with a larger piece of halloumi, simply increase the halloumi to the full 200g block and adjust the frying time slightly.

Can I make this ahead of time?

The slaw can be made up to two days in advance and stored in the fridge in a sealed container — it actually improves slightly after a few hours as the flavours meld. The halloumi is best cooked fresh, but once assembled the slider wraps up well and keeps on the same day, making it ideal for packing up and taking out. Wrap tightly in foil or baking paper (parchment paper) once cooled slightly and eat within a few hours.

Why do you soak the halloumi in boiling water first?

Soaking the halloumi in boiling water for around 10 minutes before frying draws out excess salt and helps the cheese absorb a little moisture, giving a noticeably softer, more tender interior once cooked rather than a rubbery, squeaky texture. It is a quick step that makes a real difference — for a full explanation of the technique, see the halloumi bean bake with harissa and green olives post.

What is the best way to slice the cabbage for the slaw?

As thinly as possible — fine, even shreds give a much better texture than thick chunks, which can feel coarse and chewy in the finished slaw. A sharp knife and a steady hand works perfectly well; a mandoline gives the most consistent results if you have one. If you are using a bag of pre-shredded cabbage from the supermarket, that works too — just make sure the shreds are not too thick.

Can I use a different bun?

Brioche is the recommended choice here — its slight sweetness and soft, pillowy texture complement the sticky glazed halloumi beautifully, and it toasts wonderfully in the pan. A good quality white burger bun is the next best option. Avoid very dense or chewy buns, which can overwhelm the other flavours and make the slider difficult to eat.

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Some lunches are worth going to a little extra effort for. This is one of them — and the fact that it travels so well means the park, the garden or the sofa are all equally valid options.