Mushroom and haloumi burgers

Portobello mushrooms, salty halloumi and a drizzle of pesto are all sandwiched between two toasted buns in this epic veggie burger.

Serves: 4

Time to make: 30 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

4 large flat mushrooms
1 large red capsicum, deseeded, cut into thick strips
125g reduced-fat haloumi, cut into ½cm-thick slices
Olive spray oil
2 tablespoons balsamic vinegar
4 crusty rolls, halved, lightly toasted
5 cups rocketarugulaX
4 teaspoons basil pesto

Instructions

Stay Awake

1 Heat a griddle pan to medium-high. Spray the mushrooms, pepper and haloumi with olive oil. Drizzle the mushrooms with the vinegar and cover with foil.

2 Grill the capsicum for 10 min, turning halfway, or until tender. Add the mushrooms halfway through cooking time and cook for 5 min, turning halfway, or until soft. Transfer the veg to a plate and keep warm.

3 Add the sliced haloumi to the same pan and cook for 1 min, turning halfway, or until just golden but still soft. Remove from the pan.

4 Divide the rocket among the roll bases, then top each with a mushroom followed by haloumi slices and capsicum strips. Drizzle with pesto and top with the lids.

Nutrition Info (per serve)

Calories 279 cal

Kilojoules 1168 kJ

Protein 15 g

Total fat 9.1 g

Saturated fat 4.4 g

Carbohydrates 32 g

Sugar 6.5 g

Dietary fibre 3.9 g

Sodium 551 mg

Calcium 401 mg

Iron 1.8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.