Why not swap out your beef burger with this tasty vegetarian halloumi burger. This burger is topped with homemade caramelised balsamic onion chutney and a griddled portobello mushroom.
EVERYTHING YOU’LL NEED FOR THE BURGER
- Burger Buns
- Halloumi
- Portobello Mushroom
- Red onions
- Brown sugar
- Red wine vinegar
- Rocket
Halloumi, Mushroom and Caramelised Balsamic Onion Burger
Why not swap out your beef burger with this tasty vegetarian halloumi burger. This burger is topped with homemade caramelised balsamic onion chutney and a griddled portobello mushroom.
Ingredients
- 4 Burger buns/rolls
- 4 Portobello mushrooms
- 230 g Halloumi cheese, sliced
- Handful of rocket leaves
- 2 tbsp Mayonnaise
- 1 tbsp olive oil spray
Balsamic Red Onion Chutney
- 3 Red onions, finely sliced
- 2 tbsp Olive oil
- 1 tbsp Dark brown sugar
- 80 ml Balsamic vinegar
Instructions
Balsamic Red Onion Chutney
- Place the finely sliced red onions in a pan with the oilve oil over a low heat. Cook for 30 minutes until they soften completely.
- Add the balsamic vinegar and dark brown sugar. Turn the heat up to boiling point before lowering to a simmer for 5 minutes.
- Once the sauce can coat the back of a spoon it has reached the correct consistency. Place the mixture on the side to cool.
The Burger
- Spray the portobello mushrooms with the olive oil spray, season with salt and pepper and place in a preheated oven at 180°C for 20 minutes until they become tender.
- Meanwhile, in a griddle pan fry the halloumi until you have got griddle marks and the cheese is soft in the centre.
- Toast the burger buns under the grill or in the griddle pan.
- Assemble the burger with layers of halloumi cheese, balsamic onion chutney, a portbello mushroom, layer of mayonnaise and a handful of rocket.
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