Photo by Sarah Jones
Provenance of Dish
I love experimenting with food... my husband LOVES a good burger, but I don't eat meat, so I wanted to make a spectacular burger to rival his favourite restaurant fare. I think I succeeded... these are outstanding.
2 large Portabello mushrooms
1 block of halloumi
Burger bun of choice (I use homemade sourdough buns flavoured with smoked paprika and green olives)
1 small, ripe avocado
1 large tomato
3-4 tbsp oil (I use rapeseed)
1-2 tbsp garlic puree or minced fresh garlic
2 tsp smoked paprika
Salt & black pepper
Sauces of choice (I like yellow mustard and sriracha. My husband likes bbq sauce and mayonnaise)
Mix oil, garlic, smoked paprika and salt & pepper in a flat dish, and liberally smear all over the mushrooms. Leave to marinate.
Heat a dry frying pan on a medium heat. Unwrap halloumi, pat dry, and split in half. Dry fry until softened and nicely browned. Put to one side.
Add marinated mushrooms to the pan and cook for approx 15 minutes, turning frequently. Cook till softened, well caramelised, and most of the liquid has cooked off.
While the mushrooms cook, slice avocado, and take 2 good slices from the large tomato. Split burger bun, toast lightly, and dress with your sauce of choice.
Layer burger bun with mushroom, halloumi, tomato and avocado. Hold together with a wooden skewer.
Serve with chunky chips (home fries), padron peppers (pan fried and sprinkled with sea salt) and choice of salads (I like tomato salad, rocket salad, naked coleslaw or homemade kimchi)