Miso Mushroom Halloumi Burgers 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!

MISO-GLAZED MAITAKE MUSHROOM BURGERS

Steps:

• Melt butter in a medium-size skillet over medium-high heat, then add mushrooms and cook for about 3 minutes on each side, or until golden and slightly crisped. Press down with a spatula to maximize browning.Add scallions to pan and cook for a minute, until wilted and slightly charred. Add salt and some black pepper to taste.Pour miso mixture over mushrooms, and turn over until evenly coated and absorbed.Toast buns, then assemble burger: First, place bottom half of each bun on a plate. Sprinkle each with ¼ cup of grated Swiss cheese. Place hot mushrooms and scallions on top of cheese layer. Top with sliced red onion and arugula.

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.