Portobello burgers

Vegetarian: Portobello

Food Main Courses Vegetarian
David Fernandez at Stock Burger Co. in Brighton
4 Servings
4 x 85g Portobello mushrooms
40g fresh thyme
2 garlic cloves
Olive oil
4 brioche buns
200g halloumi
Iceberg lettuce
120g garlic mayonnaise
120g caramelised onion
1 beef tomato, sliced
12 gherkins, sliced
  1. Remove the skin from the mushrooms, place in a baking tray and sprinkle with olive oil, thyme (or herb of your choice) and garlic
  2. Pre-bake on each side for 8 minutes at 160°C before transferring to the barbecue for a further 2 minutes on each side
  3. Grill the halloumi on the BBQ for 1 minute each side and toast the brioche buns
  4. Place a crunchy leaf of iceberg lettuce on the bottom bun, add 30g garlic mayonnaise followed by the mushroom, halloumi, 4 slices of pickle, 1 slice of tomato and the top bun