Trust me when I tell you this: You are NEVER going to miss bread again after you’ve tasted this burger! The hardest thing about making this dish is waiting for the chips to cook so you can devour the whole thing! It’s a beautiful moment when it all comes together.
Make this dish on a Friday to kick start your weekend the right way! (or eat it every night which is what I am tempted to do)!
It’s a delight.
Gorgeous beetroot is coming into season here in Australia and it’s such a pleasure to cook with. I used pickled beetroot (recipe not on blog yet but can be found on my Facebook page). If you don’t want to make pickled beetroot, simply roast some along with the chips. You won’t regret it. Beets contain phytonutrients called betalains. Betanin and vulgaxanthin in particular are two betalains which have been shown to provide antioxidant, anti-inflammatory, and detoxification support.
Rocket is peppery and delicious. This little salad green is an excellent source of vitamin A, rich in B-complex vitamins such a thiamin, riboflavin, niacin and vitamin B-6. It’s also a very good source of folate.
This is my idea of the perfect gluten free burger. It’s also vegetarian and really, really good!!
Because this recipe is made from scratch I’m entering it in Made with Love Mondays. http://cookinwluv.blogspot.fr/p/made-with-love-mondays.html
I’m going to let the recipe speak for itself now.
Grilled Haloumi & Portabello Burgers with Pickled Beetroot, Fried Onions & Spicy Avocado Mayonnaise
Time: 25 minutes (5 prep and 20 cooking)
Notes: Try my homemade pickled beetroot recipe on my facebook page or roast your own slices using the method below. I used the homemade pickled beets and they go very well. Don’t leave out the beetroot (unless you can’t stand the stuff), it’s a vital component to bring the flavours together. ** Let the haloumi rest for a couple of minutes before you try to pick it up. It’s much easier to hold like it’s bread burger cousin then – and all burgers should be eaten with your fingers!
2 x packets haloumi
4 x portabello mushrooms
4 x cloves garlic
2 x brown onions, sliced
rocket, one handful per burger
beetroot slices (use homemade pickled beets or if roasting you will need whole fresh beets)
1/2 cup macadamia oil
1 tsp apple cider vinegar
avocado (I used 1/2 and avocado)
chilli flakes, optional
Preheat oven to 220C (non fan forced) and start by cutting the sweet potato into chips. (The bigger the wedge, the longer it will take to cook). Coat lightly in macadamia oil and season with salt. Place flat in a single layer on a tray lined with baking paper.
Peel, crush and chop the garlic and mix with a tbs oil or butter (I used butter). Coat the underside of the portabella mushrooms with the garlic butter and brush a dab on the top of each mushroom to prevent them from drying out. Lay them with the undersides facing upwards on the tray with the potatoes. Pop in the oven and bake for 20-30 minutes or until cooked. ** Be sure to keep an eye on the mushrooms and beetroot. If they cook earlier than the chips remove them from the oven and cover with foil to keep warm. Continue cooking chips until soft and golden.
*** If baking your beetroot, scrub them (peel them if you want) then coat with oil. Season with salt and add to the tray with the chips and mushrooms. If no room, bake them on a lined tray on the shelf below the wedges.
While the chips and vegetables are baking, heat a fry pan over high heat. Add a tsp oil with a tsp of butter to the pan and toss in sliced onions. Turn down to medium and cook until golden, about 5 minutes, stirring often.
While the onions are cooking you can make the spicy avocado mayo. Take the egg and put it in a large jar with a lid wide enough to fit the immersion blender (stick mixer). Put the avocado, oil, chilli, apple cider vinegar, salt and pepper into the jar. Insert the blender and blend until combined, about 20-30 seconds. Taste, add more vinegar and salt and pepper as needed).
Next, slice haloumi in thirds lengthways (I was able to slice my 180g block into three slabs, if yours are smaller cut in half). When the onions are finished remove them to a bowl and set aside. Over medium high heat and add 1 tsp oil to the same pan used for the onions. Fry the haloumi until it is golden on each side, about 1-2 minutes each side. Remove from heat and drain on paper towel.
Remove the chips and mushrooms from the oven. Finish the mushrooms off by frying in the pan for an additional minute to give a grilled flavour.
Take one slice of haloumi, top with rocket, beetroot, onions and a dollop of the spicy avocado mayonnaise. Top with a mushroom.
Season the wedges with salt and pepper and serve a handful along side the burgers with an extra dollop of the mayonnaise for dipping.