Vegetarian
Vegetarian mushroom and halloumi burger recipe
Serve up some mushroom magic this autumn with our recipe for a portobello mushroom and halloumi burger. Perfect for meat-free days, this recipe will be loved by vegetarians and meat-eaters alike.
Mushrooms are something of a favourite here at the Wellbeing Studios. Not only are they totally delicious, but they’re teeming with wellbeing wins, too. For instance, did you know that mushrooms are a valuable plant-based source of vitamin D? Mushrooms, just like human skin, produce this vital vitamin when the sun shines on them. Placing your mushrooms on a windowsill to ripen for an hour will add significantly to their vitamin D content.
Serve our tempting mushroom and halloumi burger recipe with tomato, plenty of rocket and a fresh bun. They taste especially delicious when paired with a glass of kombucha too!
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Ingredients
- 10g fresh mint, finely chopped
- 2 red chillies, de-seeded and finely chopped
- 1 clove garlic, crushed
- 4 tbsp extra virgin olive oil
- 1/2 lime, juice
- 1 tbsp olive oil
- 4 portobello mushrooms
- 250g halloumi, cut into 8 slices
- 4 wholegrain burger buns, sliced in half
- 2 tbsp mayonnaise
- 4 small handfuls of rocket
- 1 large tomato, cut into 8 slices
Method
- Place the mint, chillies, garlic, extra virgin olive oil and lime in a bowl. Mix well to combine. Add the mushrooms and halloumi, and gently toss in the marinade. Set aside for 30 minutes.
- Heat a griddle pan on a high heat, add the halloumi and grill for two minutes on each side until griddle marks appear. Set aside to keep warm.
- Add the mushrooms to the pan and grill on both sides for four minutes. Set aside.
- Add the buns to the griddle pan and toast for a minute on each side to heat through.
- Assemble the burgers by spreading a thin layer of mayonnaise to the bottom burger bun, add the rocket, tomato slices, halloumi, mushroom and a spoonful of any remaining marinade. Top with the top half of the bun and serve.
