- Egg free
- Nut free
- Peanut free
- Soy free
- Seafood free
- No added sugar
- Vegetarian
- High in dietary fibre
- High in protein
- 2 serves veg or fruit
- Shellfish free
This mushroom burger recipe is made extra delicious with the addition of rich and squeaky haloumi.
- Serves4
- Cook time10 minutes
- Prep time15 minutes, + 15 mins soaking time
Ingredients
- 1 red onion, thinly sliced
- 1/4 cup (60ml) lime juice
- 4 large flat mushrooms
- 1 tbs olive oil
- 180g haloumi, cut into 8 slices
- 4 Coles Bakery Multigrain Rolls*, split, toasted
- 200g beetroot hommus
- 8 baby gem lettuce leaves
- 2 tomatoes, thinly sliced
- Oven-baked sweet potato fries, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the onion and lime juice in a bowl. Set aside for 15 mins to soak.
Step 2
Meanwhile, heat a barbecue grill or chargrill on medium. Brush both sides of the mushrooms with olive oil and cook on the grill, turning, for 3 mins each side or until tender. Add the haloumi to the grill and cook for 1 min each side or until golden.
Step 3
Divide the roll bases among serving plates and spread with hommus. Top with lettuce, tomato, mushroom, haloumi and pickled onion. Top with roll tops and serve with sweet potato fries.
Recipe tip
COOK. STORE. SAVE.
Smart swap: For a lighter meal, go bunless. Simply switch the bread rolls for lettuce ‘buns’ using leftover lettuce leaves.
Use it up: Already have some sourdough handy? Toast 8 slices and make cafe-style sandwiches instead of burgers.
Grilled mushroom and haloumi burgers
- Serves4
- Cook time10 minutes
- Prep time15 minutes, + 15 mins soaking time
Ingredients
- 1 red onion, thinly sliced
- 1/4 cup (60ml) lime juice
- 4 large flat mushrooms
- 1 tbs olive oil
- 180g haloumi, cut into 8 slices
- 4 Coles Bakery Multigrain Rolls*, split, toasted
- 200g beetroot hommus
- 8 baby gem lettuce leaves
- 2 tomatoes, thinly sliced
- Oven-baked sweet potato fries, to serve
Description
This mushroom burger recipe is made extra delicious with the addition of rich and squeaky haloumi.
Method
Step 1
Combine the onion and lime juice in a bowl. Set aside for 15 mins to soak.
Step 2
Meanwhile, heat a barbecue grill or chargrill on medium. Brush both sides of the mushrooms with olive oil and cook on the grill, turning, for 3 mins each side or until tender. Add the haloumi to the grill and cook for 1 min each side or until golden.
Step 3
Divide the roll bases among serving plates and spread with hommus. Top with lettuce, tomato, mushroom, haloumi and pickled onion. Top with roll tops and serve with sweet potato fries.