* Percent Daily Values are based on a 2000 calorie diet.
Umami mushroom and halloumi burgers
Super-juicy mushroom and halloumi burgers
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Main Course
Cuisine: British
Servings: 4
Calories: 959kcal
Author: Tom Kerridge
Equipment
Bowl
Barbecue
Ingredients
450ghalloumi (we used two 225g blocks)
8portobello mushroomsstems removed
For the umami butter:
160gbuttersoftened
2tbspwhite miso
1tbsplight soy sauce
5gdried porcini mushroomsground to a powder
1/2tspdried chilli flakes
2large garlic clovesfinely grated
Finely grated zest of ½ lemon
Salt and freshly ground black pepper
To assemble:
4brioche burger bunssplit in half
4tbspsweet chilli or hot chilli sauce
4tbspmayonnaise
60grocket leaves
Method
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.