Black Ciabatta Burgers With Crispy Coated Halloumi

Black Ciabatta Burgers With Crispy Coated Halloumi


 Black Burger Buns

520g Mulino Marino Organic Buratto Type 2 Flour

450g Water

20g Cotswold Gold Rapeseed oil

10g Fine Salt

6g Carbon Powder 

3g Instant dried yeast

Sprinkled Sesame Seeds


Halloumi Burgers

225g Block of halloumi, split in two for 2x burgers

200g Coarse Mulino Marino Coarse Miaze Flour

5g Steenberg Ground Coriander

3g Cornish Sea Salt Make it - Lemon Pepper

I really like the contrast made between the jet black ciabatta burger buns topped with contrasting sesame seeds, and the deep yellow crispy-coated halloumi, topped with a spicy sauce - they are fun to make and are a tasty treat for a Halloween night.

The buns are soft and airy - softer still with the addition of the carbon powder -  and sprinkled with sesame seeds for a little contrast and crunch, but the main crunch comes from the crispy halloumi.

Don't make them for the looks alone as they taste great, and the cooling halloumi means you can be generous with the coriander in the crispy coating and the chilli sauce, without fear of overloading your taste buds. 




  1. Add the yeast to the water and let it dissolve
  2. In your mixing bowl combine the flour and carbon powder so that it is evenly dispersed
  3. Add the water and yeast to the flour and mix slowly for five minutes and let rest for half an hour
  4. If you have a dough mixer then mix for 8 minutes at a medium speed to build up the gluten development in the dough. Otherwise, knead on a floured surface until smooth.
  5. Add the salt with rapeseed oil and mix slowly until combined, then mix at a medium speed for a further two minutes until the dough is coming away cleanly from the side of the mixing bowl, or by hand again until smooth.
  6. Turn out into a dough box or lightly oiled baking tray and let bulk ferment for 2- 3 hours turning (fold into itself) after the first hour and a half
  7. Turn once more and let it rest for half an hour before dividing into bun sized pieces (about 80g) with a dough cutter and gently shape until round.
  8. Transfer the buns onto a piece of baking paper cover and let rise for about an hour until soft and puffy
  9. Sprinkle some sesame seeds onto the buns (slightly wet the buns if needed to make sure the seeds stick)
  10. Slide the baking paper into a 220C warm oven and bake on a baking stone or hot baking tray 
  11. Try to get some steam into the oven for the initial rise by using a DeSh-Stoom or spraying some water into the oven before quickly closing the door. If you have a fan oven, turn off the fan if you can.
  12. Bake for 20 to 30 minutes depending on the oven until done.
  13. Take out and let cool on a cooling rack until completely cool. Cover with a tea towel or couche while cooling to make extra soft.

Halloumi burgers

  1. Mix the coarse maize with the ground coriander and a good pinch of Cornish Sea Salt "Make it - Lemon Pepper" and spread out on a saucer or in a small bowl
  2. Take the halloumi out of the packet but dont dry it off!
  3. Cut into thick slices (one 225g pack cut in half) and turn in the coarse maize blend until evenly coated
  4. Fry the slices until crisp and golden.


  1. Cut the buns and warm gently in an oven or pop them into a toaster for 30 seconds
  2. Place the fried halloumi on the bottom half of the bun that you have covered with a few slices of lettuce
  3. Add a fried piece of halloumi and place a slice of tomato some chilli sauce and a few herbs then place the top half of the bun on and enjoy.  




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