Glazed Halloumi and Portobello Mushroom Burger
with Pesto, Cheesy Rosemary Chips and Balsamic Dressed Rocket Salad
Super indulgent and packed full of flavour, this Glazed Halloumi and Portobello Mushroom Burger is your favourite vegetarian burger brought to the next level.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 sachet(s)
Dried Rosemary
225 grams
Halloumi
(Contains Milk)
2 unit(s)
Portobello Mushrooms
2 unit(s)
Garlic Clove
1 unit(s)
Medium Tomato
12 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
37 grams
Red Pepper Chilli Jelly
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
32 grams
Pesto
(Contains Milk)
40 grams
Wild Rocket
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
20 grams
Butter
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the dried rosemary, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, drain the halloumi, then cut widthways into 2 slices per person. Place them into a small bowl of cold water and leave to soak.
Remove the stems from the portobello mushrooms (but leave the mushrooms whole).
Heat a drizzle of oil in a large frying pan on high heat. Fry the mushrooms until golden brown, 4-5 mins, then turn over and cook for a further 4-5 mins. Adjust the heat if necessary.
While the mushrooms fry, peel and grate the garlic (or use a garlic press). Cut the tomato into 2cm chunks.
In a medium bowl, combine the balsamic vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper. Mix the tomatoes into the dressing and set aside.
For the final min of mushroom frying time, reduce the heat to medium, then add the garlic and butter (see pantry for amount) to the pan and spoon it over the mushrooms to coat them.
Once cooked, transfer the mushrooms, stem-side up, to a baking tray.
When the chips have about 10 mins left, remove them from the oven, sprinkle over the grated hard Italian style cheese and return to the middle shelf.
Put the mushrooms on the top shelf of your oven and bake until softened, 8-10 mins. Once cooked, carefully drain any excess liquid from the portobello mushrooms.
Meanwhile, wipe your frying pan clean to remove any leftover garlic.
Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Return the (now empty) pan to medium-high heat and drizzle with oil. Once hot, add the halloumi and fry until golden, 2-3 mins each side.
Add the red pepper chilli jelly to the pan. Turn the halloumi slices to coat them evenly in the sticky glaze.
Just before everything's ready, halve the burger buns. Pop them into the oven to warm through, 2-3 mins.
When everything's ready, spread the pesto over the bun bases and lids. Top the bases with the glazed halloumi, the garlic butter mushrooms and some of the rocket, then sandwich shut with the bun lids.
Toss the remaining rocket with the tomato and dressing.
Serve your craft burgers with the rocket salad and cheesy chips alongside. Add some mayo (see pantry for amount) on the side for dipping.
Enjoy!
