Best Miso Mushroom Halloumi Burgers Recipes

MISO MUSHROOM & HALLOUMI BURGERS

Miso mushroom & halloumi burgers image

Elevate mushrooms with miso butter to enhance their umami flavour, then stack them with halloumi for a satisfying veggie burger at your next barbecue

Provided by Tom Kerridge

Categories Dinner

Time 50m

Number Of Ingredients 11

Ingredients

4 large portobello mushrooms, stalks removed
1 large red onion, cut into 4 thick slices
250g block halloumi, cut into 8 thick slices
4 burger buns, split
2 tomatoes, sliced
4 handfuls of rocket or other peppery leaves
burger sauce of your choice, to serve
100g softened butter
2 tbsp white miso
2 tbsp light soy sauce
1 large garlic clove, grated

Steps:

For the miso butter, beat all the ingredients together in a small bowl, then set aside.
Light the barbecue. When the coals are ashen, tip more coals into one side so you have two heat zones. Brush the mushrooms and onion with some of the miso butter, then put on the grill and cook for 10 mins, basting and turning occasionally. (When you turn the onions, use a spatula so they don't separate into rings.) When the veg is charred and has softened, move it to the edge of the cooler side of the barbecue to keep warm. Continue to baste with the butter occasionally.
Cook the halloumi directly on the grill until browned and lightly charred. When the halloumi is done, brush the cut sides of the buns with the remaining miso butter and toast on the grill. Fill the buns with the mushrooms, onions, halloumi, tomatoes, rocket and burger sauce.

Nutrition Facts : Calories 452 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 3.9 milligram of sodium

MISO-GLAZED MAITAKE MUSHROOM BURGERS

Miso-Glazed Maitake Mushroom Burgers image

This is my version of a veggie burger-the meatiness of seared clusters of maitake mushrooms gets an additional layer of umami with a miso glaze.

Provided by Linda Shiue, MD

Categories Hamburger Vegetarian Summer Cheese Mushroom miso Pan-Fry

Yield Makes 4 burgers

Number Of Ingredients 9

Ingredients

2 tablespoons unsalted butter
1 pound maitake mushrooms, cleaned and divided into 4 clusters, or oyster mushrooms
6 scallions, cut into 2-inch lengths
Salt and freshly ground black pepper
1 tablespoon miso thinned with 2 tablespoons water
4 soft burger buns, ideally potato or brioche
1 cup grated Swiss cheese
½ cup thinly sliced red onion
2 cups arugula

Steps:

Melt butter in a medium-size skillet over medium-high heat, then add mushrooms and cook for about 3 minutes on each side, or until golden and slightly crisped. Press down with a spatula to maximize browning.Add scallions to pan and cook for a minute, until wilted and slightly charred. Add salt and some black pepper to taste.Pour miso mixture over mushrooms, and turn over until evenly coated and absorbed.Toast buns, then assemble burger: First, place bottom half of each bun on a plate. Sprinkle each with ¼ cup of grated Swiss cheese. Place hot mushrooms and scallions on top of cheese layer. Top with sliced red onion and arugula.