Spicy Italian sausage burgers with haloumi cheese

  • Preparation 20 min
  • Cooking 25 min
  • Servings 4
  • Freezing I do not suggest


Ingredients for the mayo

  • 3 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • Salt and pepper from the mill


  • 8 slices ​​pancetta, thin but not too thin
  • 160 g haloumi cheese, finely diced
  • Olive oil
  • The flesh of 4 large spicy Italian sausages (500 g)
  • 4 slices Le Cantonnier St-Raymond raclette cheese
  • 4 brioche hamburger buns, buttered inside
  • Mirabel frisée lettuce
  • Sliced ​​tomatoes



  • In a bowl, put the ingredients for the mayonnaise, season with salt and pepper and mix. Reserve in the fridge.
  • Preheat the oven to 400 °F. Cover a baking sheet with parchment paper and place the pancetta. Bake for about 15 minutes or until crispy. Place on a few sheets of absorbent paper and set aside.
  • In a small non-stick skillet heated over medium-high heat, place the haloumi cheese and add a thin drizzle of olive oil. Cook, stirring constantly for 3 to 4 minutes until the cheese is lightly browned all over. Pour into a bowl and let cool for 10 minutes.
  • In a bowl, put the sausage meat and the haloumi cheese. Mix and form 4 patties.
  • Preheat the BBQ to maximum power and reduce to medium power. Oil the grates.
  • Place the patties on the heat and cook for about 4 minutes per side or until the meat is cooked. Add the raclette cheese slices towards the end of the cooking time to melt it.
  • Put the breads on the heat and toast to taste.
  • Spread a little honey mayonnaise on the inside of the top and bottom buns. Add a few leaves of lettuce on the bottom bread then place the patties. Add a slice of tomato and some pancetta chips then close with the top bread. Prick with a long toothpick and voila!