Seared Squash and Halloumi Burgers

Trim ends from squash. Cut crosswise into 3”-long cylinders; cut cylinders lengthwise into ¼”-thick planks. Spread out on a kitchen towel and sprinkle lightly with salt. Let sit 10 minutes.

Meanwhile, slice Halloumi into ½”-thick slabs roughly the width of the buns (about 3” squares).

Whisk garlic, pickle juice, honey, and a small pinch of salt in a small bowl; season generously with pepper. Set dressing aside.

Heat 2 Tbsp. oil in a large nonstick skillet over medium-high. Pat squash dry. Working in 2 batches, cook squash in a single layer, turning once or twice and adding another 1 Tbsp. oil between batches if needed, until deeply browned and charred on both sides, about 5 minutes. Transfer squash to a shallow bowl. Pour reserved dressing over and gently turn squash to coat.

Wipe out pan and return to medium heat. Toast buns, cut side down, in pan until golden, about 3 minutes. Transfer to plates.

Increase heat to medium-high. Pat Halloumi dry; cook, turning once and pressing down lightly, until browned and starting to soften and melt, about 2 minutes.

Distribute Halloumi among bottom buns. Top with pickled jalapeños and basil, then with squash. Close with bun tops.