5 July 2014

Harissa marinated mushroom and halloumi burgers

It's Saturday and I'm ready to start the weekend! I don't have any definite plans, but sometimes those weekends are just the best.

Now, these are effortless, yet tasty veggie burgers! There's no patty making as such involved, and I even cheated on the buns today by using ciabatta rolls from the shop. This way it's possible to make quick veggie burgers for your loved ones.

The idea for these came from a new Vegetarian cookbook I got, Veggienomics by Nicola Graimes, and her recipe for “Mushroom burgers” (p. 168-169). However, I didn't quite follow that recipe, so below is my own version. 


4 large portobello mushrooms
4 large ciabatta rolls
250 g halloumi
Vegetable oil

New potato wedges on the side (new potatoes, vegetable oil, paprika, salt → bake until done)


4 tsp harissa
3 tbsp olive oil
1 tsp honey


Brush the mushrooms with the marinade and cover them with cling film in an oven dish, place to the fridge and let marinade for 30 minutes.

Bake the mushrooms in the oven at 180C for about 15 minutes.

Fry the sliced halloumi in vegetable oil until golden brown on both sides. Then brush the slices with the marinade and warm up in the oven just before serving (or time the frying so that the halloumi can bake with the marinade for at least 5 minutes).

Assemble the components to burgers and serve with for example new potato wedges like I did.

Have a good weekend!

Your VegHog

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