Glazed Halloumi and Portobello Mushroom Burger
with Pesto, Cheesy Rosemary Chips and Balsamic Dressed Rocket Salad
Looking for a taste of everyday luxury? This Glazed Halloumi and Portobello Mushroom Burger is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 sachet(s)
Dried Rosemary
225 grams
Halloumi
(Contains: Milk)
1 unit(s)
Medium Tomato
2 unit(s)
Garlic Clove
2 unit(s)
Portobello Mushrooms
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
37.5 grams
Red Pepper Chilli Jelly
2 unit(s)
Burger Buns
(Contains: Cereals containing gluten, Wheat May contain traces of: Egg, Milk, Soya)
32 grams
Pesto
(Contains: Milk)
40 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
2 tbsp
Mayonnaise
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the dried rosemary, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, drain the halloumi, then cut widthways into 2 slices per person. Place them into a small bowl of cold water and leave to soak.
Cut the tomato into 2cm chunks. Peel and grate the garlic (or use a garlic press).
Remove the stems from the portobello mushrooms and pop them onto a baking tray, cut-side up. Drizzle with oil, sprinkle over the garlic and season with salt and pepper.
When the potatoes are halfway through cooking, pop the tray on the top shelf and bake until tender, 15-18 mins.
Once cooked, carefully drain any excess liquid from the portobello mushrooms.
When the chips have about 10 mins left, remove them from the oven, sprinkle over the grated hard Italian style cheese and return to the middle shelf.
Meanwhile, remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side.
Add the red pepper chilli jelly to the pan. Turn the halloumi slices to coat them evenly in the sticky glaze.
Just before everything's ready, halve the burger buns. Pop them into the oven to warm through, 2-3 mins.
When everything's ready, spread the pesto over the bun bases and lids. Top the bases with the glazed halloumi, the garlic mushrooms and some of the rocket, then sandwich shut with the bun lids.
Serve your craft burgers with the cheesy chips and rocket topped with the tomatoes alongside. Drizzle the balsamic glaze over the salad and season with salt and pepper.
Add some mayo (see pantry for amount) on the side for dipping to finish.
