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Pan-pickled mushroom and haloumi burgers

Name: Pan-pickled mushroom and haloumi burgers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 large avocado; Finely grated zest and juice of 1 lemon; 2 tablespoons olive oil; 4 portobello mushrooms, stalks trimmed; 1 garlic clove, crushed; 4 thyme sprigs, leaves picked; 1 long red chilli, seeds removed, finely chopped; 1 tablespoon honey; 2 tablespoons apple cider vinegar; 250g haloumi, cut into 4 slices; 4 burger buns, split, lightly toasted; Mayonnaise and wild rocket leaves, to serve

4 ratings

15m

Pan-pickled mushroom and haloumi burgers

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by Warren Mendes

delicious. team

Oct 03, 2015

An easy vegetarian meal to delight and satify the whole family - ready in 30 minutes.

1 large avocado
Finely grated zest and juice of 1 lemon
2 tablespoons olive oil
4 portobello mushrooms, stalks trimmed
1 garlic clove, crushed
4 thyme sprigs, leaves picked
1 long red chilli, seeds removed, finely chopped
1 tablespoon honey
2 tablespoons apple cider vinegar
250g haloumi, cut into 4 slices
4 burger buns, split, lightly toasted
Mayonnaise and wild rocket leaves, to serve

Method

1.

Mash the avocado with a fork and season. Drizzle with half the lemon juice, then set aside.
2.

Heat 1 tbs oil in a large frypan over medium heat. Add the mushrooms, season with pepper and cook, turning, for 6 minutes or until slightly softened. Add remaining 1 tbs oil to the pan with the garlic, thyme, chilli, lemon zest and remaining lemon juice. Cook, turning mushrooms to coat, for 2 minutes, then drizzle over the honey, vinegar and 1/2 tsp salt. Cook, turning, for a further 1 minute or until well coated. Remove pan from heat.
3.

Place another frypan over medium heat. Add the haloumi and cook, turning, for 3 minutes or until golden.
4.

Divide the avocado among bun bases and top each with haloumi, mushroom, mayonnaise, rocket and bun tops.