Sam’s grilled halloumi, red pepper and Portobello mushroom burger

Sunshine always brings a smile to my face. It reminds me of when I first tried these halloumi burgers a few years back at my friend Tahan’s bbq. It was a beautiful sunny day and the burgers were a real treat.

The combination of salty grilled halloumi, sweet red pepper and earthy mushroom are just heavenly. Needless to say they are a big hit with our delegates and staff here at the ETCV.

PREP AND COOK TIME: EFFORT LEVEL: SERVES:
1 hour 20 minutes Easy Serves 4 people

Ingredients

Burgers

  • 4 Large Portobello mushrooms
  • 1pkt Halloumi cheese sliced into 4
  • 100g Hummus
  • 4 Brioche buns (halved horizontally)
  • 1 Beef tomato (sliced into 4)
  • 70g Rocket
  • 2 Gherkin (halved)
  • 1/2 Red onion (sliced into rings)
  • 2 Small red peppers (halved)
  • 1 Washed Baby Gem lettuce (bottom removed and leaves separated)
  • Seasoning1 tablespoon olive oil

 

Home made Peri Peri wedges

  • 340g Potatoes, washed, cut into wedges
  • 1 tbsp Extra-Virgin olive oil
  • 1 tsp Peri Peri spice blend (I use Schwartz)
  • Seasoning

 

Fruity coleslaw

  • ¼ Small white cabbage (shredded)
  • 1 Carrot (grated)
  • 1 Small onion (shredded)
  • 1 tbs Sultanas
  • 1 tbs Chopped dried apricots
  • 3 tbs Mayonnaise
  • Seasoning

Method

Heat the oven to 220°C/fan 200°C/gas mark 7

Fruity coleslaw

  1. Put the shredded cabbage, onion, grated carrot and dried fruit in a large bowl.
  2. Combine with mayonnaise and seasoning.
  3. Cover and refrigerate for at least 1 hour.

Homemade Peri Peri wedges

  1. Toss potatoes and olive oil together on a baking sheet until evenly coated.
  2. Sprinkle spice blend over top, turning potatoes to coat.
  3. Repeat with seasoning.
  4. Spread potatoes evenly on the baking sheet and bake for 40 minutes.

Burgers
 

  1. Spray a large griddle pan with oil and heat to medium-high.
  2. Cook the mushrooms and pepper disks for 5 minutes on each side or until tender, then remove to a plate.
  3. Grill the halloumi slices and the inside of the brioche buns for 1 minute on each side or until lightly charred/browned.
  4. Spread the hummus over the bottom half of each brioche bun.
  5. Layer 2 baby gem lettuce leaves on each bun, top with a slice of beef tomato, grilled mushroom, grilled pepper, red onion and a slice of gherkin.
  6. Add the grilled halloumi slice and some rocket and top with the other half of the brioche bun.

TOP TIPS:

  • Spiced potato wedges are a great accompaniment to these tasty burgers.
  • I like to use a floury potato like Maris Piper or Russet as they are perfect for baking in the oven. Crispy on the outside and incredibly fluffy on the inside.
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