Oh so very good and with superb flavours! A proper hefty burger with a fabulous butter for basting – none of that mushy stuff that veggie burgers are often made of.
Wine Suggestion: cold beers, or juicy, cheap reds … barbecue fare.
BBQ mushroom & halloumi burgers – serves 4
- 2 x 225g packs halloumi
- 8 portobello mushrooms
FOR THE BUTTER:
- 160g butter, softened
- 2 tbsp white miso
- 1 tbsp light soy sauce
- 5g mushroom powder or dried porcini mushrooms, ground to a powder
- ½ tsp dried chilli flakes
- 2 large garlic cloves, finely grated
- finely grated zest of ½ lemon
TO SERVE:
- 4 brioche burger buns, split
- 4 tbsp sweet chilli sauce or hot chilli sauce
- 4 tbsp mayonnaise
- 4 handfuls of rocket
Get your barbecue on and ready for cooking.
Cut the halloumi blocks in half horizontally to creat 4 flat pieces of halloumi.
To make the butter, put all the ingredients into a bowl and mix to combine, seasoning with salt (not too much) and pepper.
Brush the mushrooms on one side with the butter and put them onto a medium-hot barbecue, buttered side down. Brush plenty of butter on the other side. After a few minutes turn the mushrooms over and add the halloumi to the barbecue. Brush the halloumi with the butter too. Keep brushing the mushrooms and halloumi with the butter as they cook.
When the mushrooms and halloumi are almost done, toast the burger buns on the barbecue. Brush any remaining butter onto the toasted buns.
To assemble, put a mushroom on each burger bun base. Top with a piece of halloumi and add a spoon of sweet or hot chilli sauce. Pile a handful of rocket on top, then spread some mayonnaise on the bun lids and sandwich together.
(Original recipe from Tom Kerridge’s Outdoor Cooking, Bloomsbury Absolute, 2021.)
Jono & Jules do food & wine 