Fancy burger chains are popping up everywhere in Liverpool – Gourmet Burger Kitchen, Byrons, even Nando’s do mushroom and halloumi burgers – but they come at a price – you won’t pay less than £10 for a meal (and you have to pay extra for chips, what?!). I like the idea of a simple food like a burger being made all gourmet – with fancy cheeses, relishes and veggies piled high so I thought I would create my own ultimate burger – taking all the things we love the most from eating out and putting it in my own fabulous burger! The mushrooms and halloumi are marinated so do this step a couple of hours before you want to eat (If you are super organized do it the day before and pop in the fridge for 24 hours)!
You will need (for 2 burgers): 2 large flat mushrooms, 2 burger buns, 175g halloumi cheese, olive oil, peri peri sauce, 2 garlic cloves, mixed herbs, lemon juice, lettuce, tomato, mayonnaise.
Take a large flat dish (I used a casserole dish but a mixing bowl would be fine) and pop 4 tablespoons olive oil, 1 pinch of mixed herbs, 2 teaspoons lemon juice, 1 teaspoon peri peri sauce into the dish. Crush your garlic and add this as well. Mix everything together so all the ingredients are combined.Chop you halloumi into big chunky slices, peel the mushrooms (they soak up the flavours better) and take out the stalks. Put these in the marinade and rub the marinade all over the halloumi and mushrooms – then cover with cling film and leave in the fridge.
Place the mushrooms and halloumi on a baking tray, drizzle any leftover marinade on to the tray and pop on the grill for 7 minutes – make sure you keep an eye on them. Now for the important part – assemblage! Spread some mayo on the bottom of the bun, then layer lettuce, tomato, mushroom, halloumi, lettuce, mayo – perfect! Serve with some homemade chips (check out the recipe on the beer battered halloumi page)
This is one of my fave meals – the marinade adds a lovely subtle flavour and flat mushrooms and halloumi is a match made in heaven. It’s good to have veggie dish with so much flavour, this would be great to have at a BBQ or having friends over watching a film.Love, Mrs Gardom