Miso Mushroom & Halloumi Burgers Recipe
Introduction
These miso mushroom and halloumi burgers are a delicious twist on the classic burger, combining earthy portobello mushrooms with salty, grilled halloumi cheese. Perfect for a barbecue or a satisfying meat-free meal, they’re bursting with flavor and easy to prepare.
Ingredients
- 4 large portobello mushrooms, stalks removed
- 1 large red onion, cut into 4 thick slices
- 250g block halloumi, cut into 8 thick slices
- 4 burger buns, split
- 2 tomatoes, sliced
- 4 handfuls of rocket or other peppery leaves
- Burger sauce of your choice, to serve
- 100g softened butter
- 2 tbsp white miso
- 2 tbsp light soy sauce
- 1 large garlic clove, grated
Instructions
- Step 1: In a small bowl, beat together the softened butter, white miso, light soy sauce, and grated garlic to make the miso butter. Set aside.
- Step 2: Light your barbecue and wait until the coals become ashen. Push the coals to one side to create two heat zones—one hot and one cooler.
- Step 3: Brush the portobello mushrooms and red onion slices with some of the miso butter. Place them on the grill over the hot zone and cook for about 10 minutes, turning and basting occasionally. When turning the onion, use a spatula to keep the slices intact.
- Step 4: Once the vegetables are nicely charred and softened, move them to the cooler side of the grill to keep warm. Continue to baste them with the miso butter as they rest.
- Step 5: Place the halloumi slices directly on the hot grill and cook until they are golden brown and slightly charred, about 2 minutes per side.
- Step 6: Brush the cut sides of the burger buns with the remaining miso butter and toast them on the grill until crisp and golden.
- Step 7: To assemble, spread burger sauce on the buns, then layer with grilled mushrooms, onions, halloumi, tomato slices, and rocket. Serve immediately and enjoy!
Tips & Variations
- For extra flavor, you can marinate the mushrooms in some miso butter for 30 minutes before grilling.
- Swap rocket for spinach or watercress if you prefer a milder green.
- If you don’t have a barbecue, these can also be cooked under a grill or on a griddle pan indoors.
- Try adding a slice of avocado or some pickled red onions for a fresh twist.
Storage
These burgers are best eaten fresh. If you have leftovers, store components separately in airtight containers in the fridge for up to 2 days. Reheat the mushrooms and halloumi gently in a pan or under a grill before assembling again to keep them tender and flavorful.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these burgers vegan?
To make a vegan version, substitute the halloumi with your favorite plant-based cheese or grilled tofu, and use a dairy-free butter alternative for the miso butter.
What can I use instead of white miso?
If you don’t have white miso, you can use yellow miso or a light soy-based marinade, but the flavor will be slightly different. Avoid dark miso as it can overpower the other ingredients.
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Miso Mushroom & Halloumi Burgers Recipe
- Total Time: 35 minutes
- Yield: 4 burgers 1x
- Diet: Vegetarian
Description
These Miso Mushroom & Halloumi Burgers are a delightful vegetarian twist on classic burgers, featuring savory miso-butter glazed portobello mushrooms, grilled red onion slices, and perfectly charred halloumi cheese. Served with fresh tomatoes, peppery rocket leaves, and your choice of burger sauce in lightly toasted buns, this recipe offers a deliciously smoky, umami-packed meal perfect for summer barbecues.
Ingredients
Miso Butter
- 100g softened butter
- 2 tbsp white miso paste
- 2 tbsp light soy sauce
- 1 large garlic clove, grated
Main Ingredients
- 4 large portobello mushrooms, stalks removed
- 1 large red onion, cut into 4 thick slices
- 250g block halloumi, cut into 8 thick slices
- 4 burger buns, split
- 2 tomatoes, sliced
- 4 handfuls of rocket or other peppery leaves
- Burger sauce of your choice, to serve
Instructions
- Prepare the Miso Butter: In a small bowl, beat together the softened butter, white miso paste, light soy sauce, and grated garlic until smooth and well combined. Set aside to let the flavors meld.
- Preheat the Barbecue: Light the barbecue and wait until the coals are ashen. Arrange the coals to have two heat zones: one hotter side with concentrated coals and one cooler side for gentle warming.
- Grill the Mushrooms and Onions: Brush the portobello mushrooms and thick red onion slices generously with some of the miso butter. Place them on the hotter side of the grill and cook for about 10 minutes, turning and basting occasionally. When turning the onions, use a spatula carefully to keep the slices intact. Cook until the vegetables are softened and charred, then move them to the cooler side of the grill to keep warm while occasionally basting with remaining butter.
- Cook the Halloumi: Place the thick halloumi slices directly on the grill over the hotter side. Grill until they develop a golden-brown crust and slight charring, about 2-3 minutes per side.
- Toast the Buns: Brush the cut sides of the burger buns with the remaining miso butter. Toast them on the grill until lightly browned and crisp.
- Assemble the Burgers: Layer the grilled mushrooms, onions, halloumi, tomato slices, and rocket leaves into the toasted buns. Add your preferred burger sauce to finish and serve immediately for best flavor and texture.
Notes
- You can substitute portobello mushrooms with large button mushrooms if preferred, but portobellos provide a meatier texture.
- For a vegan version, replace halloumi and butter with plant-based alternatives and use miso-based vegan margarine.
- Use a spatula carefully when flipping onions to keep the slices intact and prevent separation into rings.
- Adjust the amount of burger sauce to suit your taste; a spicy mayo or smoky BBQ sauce pairs well.
- Ensure the grill is properly preheated for effective charring and flavor development.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Fusion
Keywords: Miso mushroom burger, halloumi burger, vegetarian BBQ, grilled mushroom burger, miso butter, summer grilling, halloumi cheese, portobello mushrooms
