“These super-juicy mushroom burgers are packed full of big umami flavours,” says chef and barbecue aficionado Tom Kerridge. “The dried porcini powder in the butter adds an incredible savoury depth, which is enhanced with chilli, garlic and lemon zest.”

Umami mushroom and halloumi burgers
(Cristian Barnett/PA)
Umami mushroom and halloumi burgers
Print Recipe
Nutrition Facts
Umami mushroom and halloumi burgers
Amount Per Serving
Calories 959 Calories from Fat 666
% Daily Value*
Fat 74g114%
Saturated Fat 42g263%
Trans Fat 1g
Cholesterol 92mg31%
Sodium 2702mg117%
Potassium 795mg23%
Carbohydrates 42g14%
Fiber 5g21%
Sugar 17g19%
Protein 35g70%
Vitamin A 1448IU29%
Vitamin C 7mg8%
Calcium 1252mg125%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Umami mushroom and halloumi burgers

Super-juicy mushroom and halloumi burgers
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: British
Servings: 4
Calories: 959kcal
Author: Tom Kerridge


  • Bowl
  • Barbecue


  • 450 g halloumi (we used two 225g blocks)
  • 8 portobello mushrooms stems removed

For the umami butter:

  • 160 g butter softened
  • 2 tbsp white miso
  • 1 tbsp light soy sauce
  • 5 g dried porcini mushrooms ground to a powder
  • 1/2 tsp dried chilli flakes
  • 2 large garlic cloves finely grated
  • Finely grated zest of ½ lemon
  • Salt and freshly ground black pepper

To assemble:

  • 4 brioche burger buns split in half
  • 4 tbsp sweet chilli or hot chilli sauce
  • 4 tbsp mayonnaise
  • 60 g rocket leaves


  • Cut each block of halloumi in half horizontally through the middle to create four flat halloumi steaks in total.
  • For the umami butter, put all the ingredients into a bowl and mix until evenly combined, seasoning with a good pinch each of salt and pepper.
  • Brush the portobello mushrooms on one side with the umami butter and place them buttered side down on a medium-hot barbecue. Brush the other side thickly with butter while they are cooking. Turn the mushrooms over after two to three minutes and add the halloumi to the barbecue. Brush the surface of the halloumi with umami butter too. Keep brushing the mushrooms with the butter as they cook; do the same with the halloumi.
  • Towards the end of the cooking, toast the burger buns on the barbecue. Brush any remaining umami butter onto the toasted buns.
  • To assemble the burgers, place a mushroom, flat side up, on the base of each burger bun. Top with a halloumi steak and add a spoonful of sweet chilli or hot chilli sauce. Pile a big handful of rocket leaves on top. Spread some mayo on the bun lids and sandwich the burgers together. Tuck in straight away.


Calories: 959kcal | Carbohydrates: 42g | Protein: 35g | Fat: 74g | Saturated Fat: 42g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 2702mg | Potassium: 795mg | Fiber: 5g | Sugar: 17g | Vitamin A: 1448IU | Vitamin C: 7mg | Calcium: 1252mg | Iron: 3mg
Outdoor Cooking: The Ultimate Modern Barbecue Bible by Tom Kerridge
(Cristian Barnett/PA)

Outdoor Cooking: The Ultimate Modern Barbecue Bible by Tom Kerridge, photography by Cristian Barnett, is published by Bloomsbury Absolute.

Tom Kerridge's Outdoor Cooking: The ultimate modern barbecue bible
  • Amazon Kindle Edition
  • Kerridge, Tom (Author)
  • English (Publication Language)

Last update on 2021-08-01 / Affiliate links / Images from Amazon Product Advertising API


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