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Umami mushroom and halloumi burgers
Serves 4 Starters and mains
Ingredients
- 2 x 225g packs halloumi
- 8 portobello mushrooms, stems removed
For the umami butter
- 160g butter, softened
- 2tbsp white miso
- 1tbsp light soy sauce
- 5g dried porcini mushrooms, ground to a powder
- ½tsp dried chilli flakes
- 2 large garlic cloves, finely grated
- finely grated zest ½ lemon
To serve
- 4 wholemeal burger buns, split in half
- 4tbsp sweet or hot chilli sauce
- 4tbsp good-quality mayonnaise
- 60g rocket leaves
Method
Light the barbecue to medium-hot. Cut each block of halloumi in half horizontally through the middle to create 4 flat halloumi steaks in total.
To make the umami butter, combine all the ingredients together in a bowl, seasoning with a good pinch each of salt and pepper.
Brush the portobello mushrooms on one side with the umami butter and place them buttered-side down on the barbecue grid. Brush the other side thickly with butter while they are cooking. Turn the mushrooms over after 2–3 minutes and add the halloumi to the barbecue. Brush the surface of the halloumi with umami butter, too. Keep brushing the mushrooms and the halloumi with the butter as they cook.
Towards the end of cooking, toast the burger buns on the barbecue. Brush any leftover butter on to the toasted buns.
To assemble the burgers, put a mushroom on the base of each burger bun. Top with a halloumi steak and add a spoonful of chilli sauce. Pile a big handful of rocket on top. Spread some mayo on the burger bun lids, sandwich together and eat straight away.
Cook’s note
Use a coffee grinder to grind dried mushrooms, then keep in a sealed jar to add flavour to other dishes, such as pasta sauces, soups and stews.
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