The Ultimate Shroomaloumi Burger

Mushroom Halloumi BurgerFancy 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.MarinadeChop 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.

DSCF1527Place 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.DSCF1558Love, Mrs Gardom

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Beer Battered Halloumi and Chunky Chips

20140126_193610I haven’t eaten meat in 10 years but Sam was a proper carnivore until we moved in together. Most of the time my veggie cuisine is perfectly acceptable but sometimes there are a few things he misses – like fish and chips, the ultimate British classic. So here is my veggie version, lovely beer batter, gorgeous halloumi, and big chunky chips covered in salt and vinegar, awesome.

You will need: 3 large potatoes, 250g halloumi, 160g self raising flour, 200ml lager (I used Carling), mixed herbs, 1 pinch tumeric, vegetable oil, salt and vingear, salad, mango chutney and mayo to serve.

20140126_182853First of all chop your potatoes into big chunky chips, leave the skins on. Boil them in a pan of water for 15 minutes. Heat your oven to maximum and cover a baking tray with oil. Put the baking tray in the oven to warm up. Drain the potatoes, carefully take the baking tray out of the oven and put the chips on it, with a pinch of mixed herbs. Pop in the oven.20140126_185420Now put your flour, lager and tumeric into the mixer with the whisk attachment and whisk everything together until there are little bubbles. 20140126_184515Chop the halloumi into big chunky slices. Fill a large frying pan with about 1cm oil and heat it up. Make sure you have a splash guard to hand as this can be a bit dangerous. Dip the chunks of halloumi in the batter and make sure they are completely covered. 20140126_191305 When the oil is hot, place as many of the battered halloumi pieces into the oil in the frying pan. After about 3 minutes, flip the halloumi pieces. 2014-02-13 08.29.26When both sides of the halloumi pieces are golden brown take them out, put them on a baking tray and put them on the bottom shelf of the oven to keep warm. Turn the oven down, take the chips out and toss them, add a bit more oil if they are getting dry. Cook the next batch of halloumi pieces. Drain all the halloumi pieces on kitchen paper to get rid of the excess oil.20140126_193506Plate up your halloumi pieces and chips with some salad. Serve with mango chutney and mayonnaise. If you are feeling proper northern, fry any extra batter in the leftover oil to make fish bits.2014-02-13 08.25.38

This is an amazing meal, it really isn’t very healthy but it is lovely home cooked British food. And make sure you serve with a nice shandy – bliss.2014-02-13 08.27.50

Love, Mrs Gardom

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