BBQ Mushroom Burger
Meaty mushrooms that make up our BBQ Mushroom Burger are a brilliant BBQ option for vegetarians. Even meat-eaters devour these mushroom burgers. By marinating the mushrooms in soy sauce, garlic and herbs, we increase the “burger” taste of the vegetables. Since we use the mushrooms as the “bun”, these are also gluten-free and low carb.
BBQ Halloumi Burger
Halloumi is a great choice for BBQ because it holds its shape even when applying heat. Additionally, the salty flavour complements the sweet roasted peppers and chimichurri herb sauce. If you don’t have time to make chimichurri then just top with a pat of Lurpak Garlic Butter. Serve with Maple Sweet Potatoes.
BBQ Mushroom Burger, Halloumi Burger
- 2 tablespoons soy sauce we like Kikkoman for this recipe
- 2 cloves garlic minced
- 1/2 teaspoon dried parsley
- 1 tablespoon olive oil
- 1/8 teaspoon black pepper freshly ground
- 2 medium mushrooms flat mushrooms, prefer portobello
- 2 medium bell peppers preferably red, orange, yellow; halved, deseeded, stems removed
- 200 grams halloumi cut into 2 slabs of 100g each
- 25 grams coriander leaves picked
- 25 grams parsley flatleaf parsley, leaves picked
- 100 ml extra virgin olive oil or a good quality salad oil of your choice
- 1 small birdseye chilis stem removed, deseeded if preferred
- 2 medium spring onion trimmed and roughly chopped
- 1 tablespoon red wine vinegar
- Mix marinade ingredients in a small bowl.
- Wipe clean and de-stem the mushrooms.
- Lay mushrooms in a flat baking dish.
- Pour over marinade until all mushrooms are coated.
- Set aside until ready to BBQ (at least and hour – preferably 4+ hours).
Make the Chimichurri
- Toss all of the ingredients into a bowl.
- Using a hand blender, blend to desired consistency.
- Set aside until required.
- Light the BBQ to the medium-high heat. I’ve only made this on a gas BBQ and for me, this is about 75% of maximum heat.
- Place the peppers skin side down and BBQ until skins are black and splitting.
- Remove peppers from grill and put in resealable bag (or bowl and cover with cling film) to cool.
- When cool enough to handle, remove the skins and slice the peppers into two or three chunky strips each.
- Turn the BBQ down to medium heat.
- Carefully lift the mushrooms out of the marinade and put stem side up (preferably with some marinade sticking in the stem) on the BBQ.
- Cook mushrooms 3 – 5 minutes and then flip over – BE CAREFUL IF THE OIL IN THE MARINADE CATCHES FIRE – and cook on gill side down for an additional 3 – 5 minutes or until the mushrooms are cooked through.
- Remove the mushrooms from the BBQ and put them back in the marinade pan. Rest the mushrooms for at least ten minutes before assembling.
- Brush each side of the halloumi slices with a wee bit of olive oil (just to prevent sticking) and grill on medium until they start to colour.
- Flip the halloumi over and brown on the other side.
- Remove halloumi from grill and set aside.
- Place a mushroom on a plate gill side up, pile on peppers and halloumi.
- Place second mushroom gill side down to make a “bun”.
- Drizzle chimichurri over the top and sprinkle with a smidge of Maldon Sea Salt (if desired).
- You can try to pick up this mushroom burger with your hands but I would suggest a knife and fork.
- Serve with Maple Sweet Potatoes.