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Halloumi Burgers with Shaved Vegetable Slaw

A “burger” with a difference!

40 4
Halloumi Burgers with Shaved Vegetable Slaw | DonalSkehan.com, A “burger” with a difference!

light-meals

Halloumi Burgers with Shaved Vegetable Slaw

A “burger” with a difference!

Thursday, September 7, 2017
US / METRIC

1-2 tbsp rapeseed oil

4 large flat mushrooms

A few sprigs of thyme, leaves picked

2 garlic cloves, finely chopped

3 tbsp butter, softened

200g halloumi cheese, sliced

For the shaved vegetable slaw:

½ head cabbage, shaved on a mandolin

1 head fennel, shaved on a mandolin

A good handful of dill, roughly chopped

2 tbsp extra virgin olive oil

Juice of ½ lemon

Sea salt and ground black pepper

To serve:

4 brioche burger buns, toasted

Red onion marmalade

Avocado, sliced

Mixed sprouts

Rocket leaves

1-2 tbsp rapeseed oil

4 large flat mushrooms

A few sprigs of thyme, leaves picked

2 garlic cloves, finely chopped

3 tbsp butter, softened

7 oz halloumi cheese, sliced

For the shaved vegetable slaw:

½ head cabbage, shaved on a mandolin

1 head fennel, shaved on a mandolin

A good handful of dill, roughly chopped

2 tbsp extra virgin olive oil

Juice of ½ lemon

Sea salt and ground black pepper

To serve:

4 brioche burger buns, toasted

Red onion marmalade

Avocado, sliced

Mixed sprouts

Rocket leaves

Mixing bowl x 2

Frying pan

40mins
Serves 4

A “burger” with a difference and one of my favourite ways to enjoy garlic mushrooms- sandwiched between toasted brioche buns with salty haloumi cheese and sweet onion marmalade.

 

Mix together all the ingredients for the shaved vegetable slaw and season to taste.
In a small bowl, mix together the butter, garlic and thyme until smooth.
Spread each mushroom generously with the butter mixture and place under a hot grill. Cook until the mushrooms are tender.
Toast the buns until lightly golden.
Heat a large frying pan over a medium high heat, add a little oil to the pan and then fry the halloumi slices until golden brown on either side. Remove to a plate, keep war and set aside.
Spread the red onion marmalade generously on each of the buns, top with the mushrooms, halloumi slices, slaw, rocket leaves, sprouts and avocado.
Top with burger buns tops and serve.
40mins
Serves 4

Ingredients
US / METRIC

1-2 tbsp rapeseed oil

4 large flat mushrooms

A few sprigs of thyme, leaves picked

2 garlic cloves, finely chopped

3 tbsp butter, softened

200g halloumi cheese, sliced

For the shaved vegetable slaw:

½ head cabbage, shaved on a mandolin

1 head fennel, shaved on a mandolin

A good handful of dill, roughly chopped

2 tbsp extra virgin olive oil

Juice of ½ lemon

Sea salt and ground black pepper

To serve:

4 brioche burger buns, toasted

Red onion marmalade

Avocado, sliced

Mixed sprouts

Rocket leaves

1-2 tbsp rapeseed oil

4 large flat mushrooms

A few sprigs of thyme, leaves picked

2 garlic cloves, finely chopped

3 tbsp butter, softened

7 oz halloumi cheese, sliced

For the shaved vegetable slaw:

½ head cabbage, shaved on a mandolin

1 head fennel, shaved on a mandolin

A good handful of dill, roughly chopped

2 tbsp extra virgin olive oil

Juice of ½ lemon

Sea salt and ground black pepper

To serve:

4 brioche burger buns, toasted

Red onion marmalade

Avocado, sliced

Mixed sprouts

Rocket leaves

You'll Need

Mixing bowl x 2

Frying pan

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