Welcome to burger heaven! It really is heavenly biting into these portabello halloumi burgers – or at least that’s what I think heaven tastes like. Marvelous! Full of flavors and textures. They’re just so perfect in every single way!
Hamburger in all its glory… but sometimes it gets a bit boring? The beef burger could be a wonderful and amazing experience , it really could (like last months The Ultimate Cheeseburger), but it could just as well be a flop. Think of all fast food restaurants serving disappointing burgers in soggy buns. A flat beef burger tucked in between two slices of bread with some flavorless dressing, some sad veggies and in best case scenario some plastic looking, far too yellow cheese. But guys, this is different…
September’s burger consists of portabello mushrooms and halloumi – it has the meaty chewiness from portabello mushrooms, it has good quality newly baked bread, it has cheesy saltiness, it has crispness and freshness from newly cut veggies, it has creaminess from avocado and the dressing, it has acidity and sweetness from pickled onions and it has homemade mayo with a little kick of sambal that gives off just a bit of heat in the aftertaste. What’s left to ask for? Nothing! It’s just so perfect and beyond any hope of further enhancements. Ok, everything can be improved upon and some day there will probably be someone making a better portabello burger than me. But just for now… I’m so proud of how this burger turned out 🙂
My vegetarian friend gave this burger the highest score, 6 out of 5, and said that it was the best burger she had ever had; and she’s been trying a lot of vegetarian burgers at different restaurants! The thing I’m trying to say is that – this burger is the best so give it a try.
Portabello- & Halloumi Burger with Pickled red Onion, Avocado and Sambal Mayo – 4 Burgers
4 portabello mushrooms (approx. 500 g)
250 g halloumi (1 package)
2 garlic cloves
1 red chili
12 g parsley leafs (a bunch)
50 g butter
1 red onion
25 g red wine vinegar
175 g mayonnaise (click here for a homemade version)
25 g Greek style yoghurt or crème fraiche
Pickled onion. Peel and thinly slice the onion. Mix them with the vinegar and add a pinch of salt. Massage the vinegar into the onion to make it tender and set aside for at least one hour.
Mayo. Put mayo and yoghurt/crème fraiche in a bowl. Add sambal after your own preference of heat. I would suggest between 15 and 20 g (about 2 tsp), but as I said the level of heat is up to you. The heat could vary quite a lot depending on manufacturer and for how long the sambal jar has been opened. A newly opened one possesses more heat; so start with a spoon, have av taste and add more if you want.Add salt and black pepper to taste.
Burger. Cut the halloumi into 8 slices and fry them in a small splash of neutral oil. Once golden brown on one side turn over and fry the other side until nice and crispy. Take the slices off the pan and transfer to a plate. Remove the shaft from the mushrooms (but save them for a stew or fry them with the rest and eat as a snack) and fry the hats on medium heat in a small splash of neutral oil. Fry for a few minutes on each side and turn when golden brown. When fried on both sides add butter and finely chopped garlic, chilli and parsley. As salt and black pepper. Fry on medium low heat for a few more minutes while scooping the butter over the mushrooms.
To serve. Split the buns on the middle and roast in a dry pan until nicely colored. Rinse and shred the sallad. Thinly slice the tomatoes. Cut the avocado in half, remove the stone and the skin and cut into thin slices. Roughly chop some parsley. Build the burgers by placing a bun at the bottom. Spread the bread with some mayo and add salad, tomatoes, halloumi and portabello. Drizzle the flavorful butter that’s left in the pan over the mushrooms. Top with avocado, onion, fresh parsley, some more mayo and finish with the other half of the bun. Take a big bite and just enjoy!