This burger has so many components that we suggest saving it for when you fancy being really decadent – not just slightly hungry or mildly in the mood, but for an evening when you have hours to spare and can feast and watch a film…or something along those lines anyway. We marinated our mushrooms, made guacamole, a vegan beetroot and carrot coleslaw, grilled halloumi, salad, sauces, and enjoyed all of that in a toasted brioche bun in front of Back To The Future.
So to start off, we’re going to make things easier by directing you here for our guacamole recipe.
For the rest, you will need…(serves two):
- 2 Brioche buns (aldi do a great deal on brioche buns)
- 1 Large tomato
- ½ Small Red Onion
- 1 Carrot
- 2 Pickled Betroots
- A handful of coriander, finely chopped
- Drizzle of balsamic vinegar (other vinegar will probably work too)
- A couple of handfuls of the salad of your choice (we like babyleaf and rocket)
- 8 jalapeños
- ½ packet of Halloumi, cut into slices
- Sauces of your choice
For the marinated mushrooms (adjust according to taste preferences):
- 2 Portobello mushrooms
- 3 Tblsp sweet chilli sauce
- 2 Tsp English mustard
- 1 Tblsp soy sauce
- 2 Cloves of garlic, crushed and finely chopped
- 1 Tsp Paprika
- Salt and Pepper
Start off by preheating your grill to 200 degrees Celsius and then make the marinade. Cut the stems off the mushrooms and add to a glass, along with your chopped garlic and the rest of the ingredients listed for the marinade.
Mix well and then smell and taste – if you’d rather it sweeter, add some more sweet chilli, or if you’d rather something else, add that too, it really is up to you and what you’re feeling! Once you are satisfied with it, place the mushrooms in a bowl and drizzle over the marinade, mixing well so that as much of each mushroom is as covered as possible.
Set these aside whilst you prep the rest of your vegetables and make your coleslaw. Grate the beetroot and carrot into a bowl and add some salt, pepper and your chopped coriander. Drizzle in a little bit of balsamic vinegar and mix well. We like to pour in some of the juice from the jar of jalepenos to give it both a kick and some more moisture, but you can leave this out if you wish. Set this aside and now that everything is pretty much ready to go, put your marinated mushrooms under the grill for 8-10 minutes whilst you make your guacamole (to save you scrolling back up, get the recipe here)!
Once the mushrooms have reduced slightly and juices have started to ooze out, turn on your frying pan so that it can get nice and hot for your halloumi. We recommend cutting your halloumi into 4 slices, then once your pan is hot is enough, fry each piece for a couple of minutes on each side. When you have turned your halloumi slices, toast your buns in the toaster and then finish off your halloumi until each slice is golden and crisp on each side.
You should still have some onion slices ready to go, your tomato should be cut into slices and divided between you and the rest can be added in the order you wish. Take your mushrooms out from under the grill, grab your brioche buns from the toaster and start layering!
So simple, so delicious and there is definitely nothing missing!