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Halloumi-Burger

Mushroom Burger with Halloumi & Red Pepper Pesto

Home | Recipes | BBQ | Vegan & Vegetarian

We wanted to make a mushroom burger that would give its meaty cousin a run for their money in the flavour department, and we think we nailed it here.

This is a celebration of beautiful veggie friendly ingredients, rather than trying to imitate meat in a pattie that just wouldn’t match up. You get juiciness from the mushroom, salt and crunch from the halloumi and big flavour from that pesto.

If you fancy a fully fledged beef burger be sure to check out our Mexican Hamburger recipe and if veggies are your thing check out our vegan pulled pork.

  • Prep time

    22 mins

  • Cook time

    23 mins

  • Total time

    45 mins

  • Ideal for

    Snack

  • Make it

    Mexican

  • Serves

    2

How to make it

  1. Brush the pepper with a little olive oil, salt and pepper, then char in a griddle pan or under the grill until the skin is blackened and the peppers are completely cooked.
  2. Place in a bowl and put a plate over the top to trap the steam and leave to cool for 10 minutes.
  3. Meanwhile, reheat griddle pan. Brush the mushrooms and slices of halloumi with a little olive oil, salt and pepper. Place in the hot griddle pan and cook until the halloumi is golden on both sides and the mushrooms are cooked through.
  4. Remove the skin from the pepper.
  5. To a dry pan, add the almonds and toast for 5 minutes, taking care not to burn them. Remove and leave aside.
  6. Add the garlic to the pan with a couple of slugs of olive oil, the thyme leaves and Chipotle Paste. Stir and cook over low–medium heat for 5 minutes.
  7. Put the almonds, peppers, garlic mix and a small handful of grated Parmesan in a food processor and pulse until you get a slightly chunky pesto.
  8. Dress the rocket leaves with a little olive oil, salt, pepper and a squeeze of lemon juice. Spread a little pesto on the bottom half of each bun, followed by the rocket, a slice of halloumi, the mushroom and another dollop of pesto.

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