Mushroom burgers with haloumi

all details

This great vegetarian burger with a hefty filling is inspired by a similarly delicious dish at Melbourne's Market Lane cafe.

Burger
Photo: Marina Oliphant

Ingredients

125g unsalted butter, softened
2 tbsp finely chopped herbs (parsley, thyme, basil, oregano)
1 anchovy fillet (optional)
1 garlic clove, finely chopped
2 tsp curry powder
1 lemon
4 large portobello mushrooms
Sea salt and black pepper
1 cup good-quality mayonnaise
1 tbsp chipotle in adobo sauce*
4 slices haloumi
Plain flour for dusting
Fennel pickles to serve**
4 large crunchy burger buns, toasted on cut sides

Method

Mix butter with herbs, anchovy, garlic, curry powder and a squeeze of lemon juice to make a spreadable consistency.

Heat a grill pan or barbecue until hot, brush mushrooms with herb butter, season and grill for five minutes on each side, or until well cooked. Brush liberally with herb butter while cooking.

Meanwhile, mix mayonnaise with chipotle sauce and set aside. Dust haloumi with flour, cook on grill on both sides until golden and place on top of mushroom. Squeeze over some lemon juice and dollop with spicy mayonnaise. Add pickles and serve on toasted buns immediately.

*Chipotle in adobo are spicy Mexican-style chillis sold in tins at selected supermarkets and specialty stores.

**Fennel pickles are sold at selected food stores, or substitute any pickles.

Tip: Leftover herb butter can be kept refrigerated or frozen until next time.

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  • Main Ingredients - Mushroom, Cheese
  • Course - Lunch, Dinner

1 review so far

  • Rating: 5 out of 5 stars

    The burgers were sensational. Instead of fennel pickles I used caramelised onions and they were the most delicious burgers I have ever eaten. I made the mistake of only making 2, one for me and one for husband, but taste wise could definitely have eaten another one. i cannot wait to make these burgers again.

    Commenter
    the Nood
    Location
    Date and time
    December 09, 2013, 10:36PM

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