Chicken Ranch Burgers with Halloumi Cheese


Here’s a great recipe for your Independence Day cookouts!

Chicken Ranch Burgers With Halloumi Cheese
From Chef Lesli Sommerdorf for Harmons
Serves 6


  • Pesto
  • 1 cup cilantro leaves, packed
  • 1 cup flat-leaf parsley leaves, packed
  • 1/2 cup mint leaves, packed
  • 3 tablespoons shelled pistachios, toasted
  • 2 cloves garlic
  • 1 shallot
  • 1/4 cup olive oil
  • Zest and juice of 1 lemon
  • 1 teaspoon red chile flakes
  • Salt and freshly ground pepper

Chicken Burgers

  • Canola oil
  • 6 Harmons chicken ranch patties
  • 6 ounces halloumi cheese, sliced 1/2″ thick
  • 6 piquillo peppers, butterflied
  • 6 burger buns

In bowl of a food processor with blade attachment, add all pesto ingredients and blend until smooth. Set aside.

Preheat a grill or grill pan to medium heat. Clean and oil grill grate.

Grill chicken patties until grill marks appear, 8-10 minutes. Turn over and cook on second side until grill marks appear and a meat thermometer registers 165 degrees, 8-10 minutes. Transfer to a plate.

Oil grill grate and add halloumi slices in a single layer. Cook until grill marks appear, about 2 min. Add piquillo peppers and cook until grill marks appear, about 2 minutes. Add buns and cook until toasted, 2 minutes.

To assemble, spread pesto on one side of each bun and layer chicken patties, halloumi, and piquillo pepper slices.

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