Best halloumi burger recipe with grilled mushrooms

DrQ Do you immediately whine at the thought of attending another barbecue because of the limited selection of non-vegetarian options? Do you feel like you’re instantly considered a “picky” eater only to ask them what other options they have besides grilled hot dogs? Before you pretended to be sick to get rid of it without having to attend one of those outdoor get-togethers you started to hate, we’ve got the perfect, totally plant-friendly barbecue food you’ve been secretly praying for every summer. Trust us: Patience is a virtue, and this one was sure worth the wait.

Vegetarians and non-vegetarians, please learn about your new favorite grilled halloumi “burger” recipe that’s so good *almost* (focus on almost) you want to start hosting weekly barbecues yourself. Of course, nowadays, you can buy any type of vegan burger patty at the store, but when your palette has been repaired from vegan meat alternatives, this burger recipe will quickly become your best friend.

The veggie “burger” is made with just two ingredients and features the optional—but mandatory, IMO—four-ingredients, paprika and paprika you’ll want to put on just about everything. Best of all, this easy recipe won’t make the grill master grumble. Conversely, it’s definitely been approved by barbecue lovers (and who knows, it might turn some of the most traditional grillers into veggie burger lovers, too).

Why are *so* obsessed with the grilled mushroom halloumi burger recipe

In fact, your summer cooking has improved a lot thanks to this grilled mushroom halloumi burger recipe from The Veg Connection that takes just five minutes to prepare. Just like a regular burger, this recipe contains all the essential ingredients for a perfect sandwich: grilled cheese, a “burger” patty, and a rich, creamy sauce. But, unlike the burgers you find in your area, this burger has some unique ingredients that really set it apart.

For starters, this recipe calls for halloumi, a Mediterranean-style cheese made from a mixture of goat’s and sheep’s milk — and sometimes cow’s milk — that has a delicious chewy texture and a high melting point that makes it perfect for grilling. Unlike other soft cheeses like American or Swiss cheese, halloumi cheese will not melt through the bars. Can take heat, grill tabs included.

Halloumi also has a light, unbeatable flavor, plus the perfect amount of taste and texture to give your burgers an “it” factor. Most importantly, it’s loaded with all the calcium you need in a day to help support bone health. For every 100 grams of cheese, you’ll get about 900 milligrams of calcium, which is roughly the 1,000 milligrams the Dietary Guidelines for Americans recommend eating per day. Oh, and did I forget to mention that this burger recipe has 29 grams of protein? In fact, halloumi is packed with tons of protein, which is another excuse to taste more cheese.

Rather than using meat, this recipe calls for thick, juicy portobello mushrooms that will steal the show. Aside from being good for your gut and immune system, studies have shown that eating these good-for-you mushrooms can also help prevent cognitive decline. In addition, it has a noteworthy mineral composition, including significant amounts of potassium, phosphorous, copper and selenium. I guess that calls for a two-story case, right?

Grilled halloumi burger with red pepper and garlic aioli

Halloumi Burger
Photo: Veg . Connection

4 servings are enough

500g halloumi, cut into 4 pieces (120g – 130g each)
3 portobello mushrooms (large)
1/2 cup mayonnaise + 1 tablespoon
1 red pepper in oil
juice of half a lemon
1 clove garlic

1. Cut the halloumi cheese block on the long edge into four equal-sized slices. Remove the stems of the mushrooms to allow them to lay flat on the grill with the open side down. Rub the portobello mushrooms with olive oil, salt, and pepper.

2. Heat the grill over medium to high heat. Roast the mushrooms for 12 minutes. Halloumi takes 5 minutes to grill on both sides. Avoid direct heat, and make sure the grill bars are not far apart as the halloumi may fall between them.

3. While grilling portobello mushrooms and halloumi, combine mayonnaise, red pepper slices, garlic, and juice of half a lemon in a blender or food processor until smooth.

4. Assemble the burger on lightly toasted buns using the ingredients of your choice. I used lettuce, tomato and onion.

Ready for more vegan-friendly barbecue ideas? Try these delicious carrot dogs:

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