Haloumi & Garlic Roasted Mushroom Burgers

Ingredients

Mushrooms

• 2 garlic clove, minced 200g portobello mushrooms 1 drizzle of oil
• 2 tsp wholegrain mustard
• 1 Tbsp balsamic vinegar

Burgers

• 3/4 pack haloumi cheese, thinly sliced
• 1 pack burger buns, cut in half widthways
• 1/2 baby cos lettuce, leaves separated
• 1/2 avocado, thinly sliced
• 1 drizzle of oil

Broccoli

• 1/2 broccoli, cut into small florets

To Serve

• 2 Tbsp Maison Therese Tomato Relish
• 2 Tbsp herb aioli

Serves 2

Method

1. Preheat oven to 230°C (or 210°C fan bake) or preheat BBQ grill to medium-high.
2. Mince garlic and toss in a large bowl with mushrooms, oil, mustard and balsamic vinegar. Season with salt and pepper and cook on BBQ for 5-6 minutes each side until tender and juicy. Alternatively, transfer mushrooms to a lined oven tray and roast for 15-20 minutes, until tender and juicy.
3. Pat haloumi dry and thinly slice. Cut buns in half, separate lettuce leaves, thinly slice avocado and set aside separately.
4. Cut broccoli into small florets and cook on BBQ for 4-5 minutes, tossing occasionally, until tender and lightly charred. Season with salt. Alternatively, cook in a large fry-pan on high heat using same method. Set aside to serve and reserve pan.
5. Heat buns on BBQ for 1-2 minutes until golden brown and warmed through. Alternatively, once mushrooms have finished roasting, remove mushrooms and baking paper from tray and set aside to serve. Add buns to tray and return to oven for about 5 minutes, until warmed through.
6. While buns are warming, cook haloumi on the BBQ for 1-2 minutes until golden. Alternatively, use same method to cook haloumi in reserved pan on medium-high heat.
7. Buns filled with herb aioli, haloumi, mushrooms, avocado, tomato relish and lettuce. Serve broccoli on the side.