Vegetarian alternatives can be a bit dull. So often at barbeques, the offering may be a bean burger or a fake meat burger made from soya. While these can be super tasty, it does get boring after a while. This recipe uses portobello mushrooms as a burger patty for a super succulent and rich flavor and topped with halloumi for even more deliciousness and some extra protein. This recipe is for four burgers.
Ingredients:
- 4 large portobello mushrooms
- 5 ounces halloumi
- Salt and pepper, to taste
- 1 teaspoon dried thyme
- 1 tablespoon extra virgin olive oil
- 1 small red onion
- 1 large beef tomato
- 4 iceberg lettuce leaves
- 4 tablespoons mayonnaise
- 1 cloves garlic
- 4 burger buns
Instructions:
- Place the mayonnaise in a bowl and crush the garlic clove into it. Mix well then set aside.
- Finely slice the onion into rings and the tomato into discs.
- Remove the stalks from the mushrooms and brush clean. Drizzle each mushroom with the extra virgin olive oil and sprinkle with some salt, pepper, and thyme.
- Use your hands to rub the seasoning in, and then place the mushrooms under a grill on a medium heat, cooking for 5-10 minutes on each side.
- Meanwhile, slice the halloumi into 4 and place into an oiled pan. Gently fry for a few minutes on each side, until golden brown.
- Slice each burger bun in half and dollop some garlic mayonnaise on each side. Add a lettuce leaf, a slice of tomato, and some onion.
- Place each mushroom into a burger bun and top with a slice of halloumi and the top of the bun, ready to serve.
