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+ servings

BBQ Mushroom Burger, Halloumi Burger

A brilliant BBQ option for vegetarians. Sweet, salty, meaty, herby delicious.
Cuisine: American, Mediterranean
Servings: 2 people



  • 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

BBQ Vegetables

  • 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

Chimichurri Sauce

  • 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


Marinate Mushrooms

  • 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.
  • bbq maple sweet potatoes