Servings 6
Ingredients
2 x 250g packs Halloumi
6 large Portobello Mushrooms, stems removed
For the Umami butter:
250gm Butter, softened
3 tablespoons white Miso (or an additional 2 tblspn Soy Sauce)
2 tbsp Soy Sauce
8gm dried Porcini Mushrooms – ground to a powder
1 tsp dried Chilli flakes
3 large garlic cloves, finely grated
1 tspn Lemon Juice
Salt and freshly ground black pepper
To assemble:
6 Brioche Burger buns, split
6 tbsp Sweet Chilli sauce
6 tbsp Mayonnaise
About 60g Rocket leaves
Method
Cut each block of halloumi into thirds, horizontally, to create four 6 halloumi ‘steaks’ in total.
For the Umami butter, put all the ingredients into a bowl and mix until evenly combined, 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 a medium-hot barbecue. Brush the other side thickly with butter while they are cooking.
Turn the mushrooms over after two to three minutes and add the halloumi to the barbecue. Brush the surface of the halloumi with umami butter. Keep brushing the mushrooms with the butter as they cook; do the same with the halloumi.
Towards the end of the cooking, toast the burger buns on the barbecue. Brush any remaining umami butter onto the toasted buns.
To assemble the burgers, place a mushroom, flat side up, on the base of each burger bun. Top with a halloumi steak and add a spoonful of sweet chilli or hot chilli sauce.
Pile a big handful of rocket leaves on top. Spread some mayo or chilli sauce on the bun lids and sandwich the burgers together.
Ormside Kitchen 