What’s that? A delicious vegetarian food option for the BBQ? Tom Kerridge and Big Green Egg have got you covered!
Actually, if you’re a meat-eater you’re still going to love this umami mushroom and halloumi burger, packed full of flavour and simple enough for your home barbecue.
Check out page 152 in my new Outdoor Cooking book or find the ingredients and method below to learn how to make this halloumi burger recipe. Let us know how you get on in the comments!
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Recipe:
2 x 225g packs halloumi
8 portobello mushrooms, stems removed
Umami Butter:
160g butter, softened
2 tbsp white miso
1 tbsp light soy sauce
5g dried porcini mushrooms, ground to a powder
1⁄2 tsp dried chilli flakes
2 large garlic cloves, finely grated Finely grated zest of 1⁄2 lemon
Salt and freshly ground black pepper
To Assemble:
4 wholemeal burger buns, split
4 tbsp sweet chilli or hot chilli sauce 4 tbsp mayonnaise
60g rocket leaves
Method:
1. Cut each block of halloumi in half horizontally through the middle to create 4 flat halloumi steaks in total.
2. For the umami butter, mix all the ingredients together in a bowl, seasoning with a good pinch each of salt and pepper.
3. 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 2-3 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.
4. Towards the end of cooking, toast the burger buns on the barbecue. Brush any leftover butter onto the toasted buns.
5. To assemble the burgers, place a mushroom 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 on top. Spread some mayo on the burger bun lids and sandwich together. Tuck in straight away.
TIP: Use a coffee grinder to grind dried mushrooms. Keep in a sealed jar to add flavour to other dishes, such as pasta sauces, soups and stews.
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Goes great with:
Suya Beef Kebabs: kzfaq.info/get/bejne/rqqSZLiAxLucemQ.html
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Thanks for watching!
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