15 Minute Mushroom And Halloumi Burger Recipes

15-MINUTE MUSHROOM AND HALLOUMI BURGER RECIPE

Steps:

• Wipe the mushrooms with a damp cloth and remove the stems.
• Scoop out the gills with a spoon, and set mushrooms aside.
• Slice the halloumi block into 3 slices vertically, and set slices aside.
• Place a frying pan on the stove over medium-high heat.
• Heat 1 tablespoon of oil until sizzling, and fry the mushrooms for 2 minutes on each side.
• Sprinkle on salt and pepper, and set mushrooms aside.
• Heat the remaining tablespoon of oil in pan and fry halloumi slices for 2 minutes on each side. Set aside and turn off heat.
• Place the burger buns in the hot pan cut side down for 15 seconds each to lightly toast, and set aside.
• Assemble burgers as follows: spread the 1 1/2 tablespoons of chili jam onto the top and bottom of each bun, add 2 lettuce leaves to each bottom bun, and top with a portobello cap and slice of halloumi.
• Serve immediately and enjoy!

15-MINUTE CHICKEN & HALLOUMI BURGERS

Steps:

• Put the chicken breasts between two pieces of baking parchment and bash with a rolling pin until 1cm thick. Cut each into two even pieces.
• Heat two frying pans over a medium-high heat, heating the oil in one. Fry the chicken in the oiled pan for 3-4 mins on each side until cooked through. Season. Reduce the heat, drizzle in the chilli sauce and half the lemon juice and cook for 1-2 mins more until the sauce is reduced. Remove from the heat.
• While the chicken cooks, toast the buns in the dry frying pan for 30 secs. Transfer to a plate, then fry the halloumi in the pan (add a bit of oil if the pan is not non-stick) for 30 secs on each side until golden. Toss the cabbage with the mayo and remaining lemon juice.
• Spoon the hummus (or dip of your choice) into the toasted buns, then top with the rocket, chilli chicken, halloumi and peppers. Drizzle with a little more chilli sauce, spoon over the cabbage, season with black pepper, and top with the bun lids. Serve with any extra cabbage on the side, or a green salad.

MISO MUSHROOM & HALLOUMI BURGERS

Steps:

• For the miso butter, beat all the ingredients together in a small bowl, then set aside.
• Light the barbecue. When the coals are ashen, tip more coals into one side so you have two heat zones. Brush the mushrooms and onion with some of the miso butter, then put on the grill and cook for 10 mins, basting and turning occasionally. (When you turn the onions, use a spatula so they don't separate into rings.) When the veg is charred and has softened, move it to the edge of the cooler side of the barbecue to keep warm. Continue to baste with the butter occasionally.
• Cook the halloumi directly on the grill until browned and lightly charred. When the halloumi is done, brush the cut sides of the buns with the remaining miso butter and toast on the grill. Fill the buns with the mushrooms, onions, halloumi, tomatoes, rocket and burger sauce.