This great burger with a hefty filling is inspired by a similarly delicious dish at Melbourne's Market Lane cafe. Obviously only add the anchovy to the herb butter if you're not copoking for vegetarians.
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
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
*Chipotle in adobo are spicy Mexican-style chillis sold in tins at selected supermarkets and Spanish food stores stores.
**Fennel pickles are sold at delis, or substitute any pickles.
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.
Tip: Leftover herb butter can be kept refrigerated or frozen until next time.