Minted Halloumi and Eggplant Burger

Published 1 February 2024

Delight your senses with our recipe for Minted Halloumi and Eggplant Burgers, a surprising and enchanting combination that is sure to impress. Pair these bold flavours with our Private Bin Marlborough Pinot Noir, a drop full of vibrant, fresh fruit flavours to balance the juicy savoury.


250g Halloumi, sliced into 8

1 Large Eggplant, sliced into thick discs

2 Red capsicums, deseeded and chopped

1 Red chilli, deseeded and chopped

1 Handful of mint, roughly chopped

1 Teaspoon of fresh ginger, grated

1 Teaspoon of cumin

Juice of 1 lemon

Olive oil to drizzle

1 Large ripe avocado, chopped

2 tbsp Mayonnaise

Small handful fresh coriander

Juice 1 lime

4 Burger buns, halved and toasted

Handful wild rocket or basil to serve


  1. Put the halloumi, red peppers and eggplant in a mixing bowl with the chilli, ginger, mint, cumin, lemon juice and a glug of oil. Leave for 30 minutes to marinate.
  2. Mash the avocado with the mayonnaise, coriander and lime.
  3. Heat a barbecue or griddle pan, then cook the eggplant and red capsicum for 5 minutes on each side or until charred and tender.
  4. Cook the halloumi for 1 minute on each side or until charred.
  5. Spread the mashed avocado onto the toasted bun bases, and top with halloumi, eggplant and roasted red peppers. Scatter over the rocket or basil, add the bun tops and serve.

Pair with

Private Bin Pinot Noir

Whether you’re enjoying a summer get together with friends or cosied up on the couch next to a roaring fire, Pinot Noir is the perfect wine for all seasons.