![Grilled Halloumi Burger with Citrus Tapenade](https://cdn.statically.io/img/www.foodandwine.com/thmb/TBGhg53Rgbj3dIdLL1-kLYlG2j4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Grilled-Halloumi-Burger-with-Citrus-Tapenade-FT-RECIPE0522-6e934a160d67463baec0e27fe9654116.jpg)
Ingredients
Citrus Tapenade
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1 cup pitted Castelvetrano olives
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½ cup pitted kalamata olives
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⅓ cup chopped fresh flat-leaf parsley
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1 tablespoon drained capers
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1 tablespoon grated orange zest (from 1 orange)
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1 teaspoon crushed red pepper
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2 large garlic cloves
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¼ cup extra-virgin olive oil, plus more for brushing halloumi
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2 tablespoons fresh lemon juice (from 1 lemon), divided
Halloumi Burgers
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½ cup mayonnaise
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¼ teaspoon grated or finely chopped garlic
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2 teaspoons kosher salt, divided
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2 (8-ounce) blocks halloumi cheese, split horizontally into 1/2-inch-thick planks
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1 teaspoon cracked pepper
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1 teaspoon ground cumin
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4 brioche buns, split horizontally
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2 jarred roasted red bell peppers (from 1 [16-ounce] jar), halved lengthwise
Directions
Make the Citrus Tapenade:
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Pulse olives, parsley, capers, orange zest, crushed red pepper, and garlic in a food processor until chopped and evenly combined, about 8 pulses. Add oil and 1 tablespoon of the lemon juice; pulse until combined, about 3 pulses. Cover tapenade; refrigerate until ready to use.
Prepare the Halloumi Burgers:
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Stir together mayonnaise, grated garlic, 1 teaspoon of the salt, and remaining 1 tablespoon lemon juice in a small bowl until smooth. Cover aïoli; refrigerate until ready to use.
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Preheat a grill to medium-high (400°F to 450°F). Brush each halloumi piece with oil; sprinkle halloumi evenly with cracked pepper, cumin, and remaining 1 teaspoon salt. Place halloumi on unoiled grates; grill, uncovered, until browned and charred in places, about 3 minutes per side. Remove from grill.
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Spread 1 tablespoon aïoli on each bun half. Place 1 roasted red pepper half on each bottom bun half, then top with 1 halloumi piece. Spoon 1/4 cup Citrus Tapenade on top of each halloumi piece. Replace top bun halves. Serve. Aïoli and Citrus Tapenade may be stored in airtight containers in refrigerator up to 2 weeks.