Garlic mushroom and haloumi burgers
- 4 large portobello mushrooms
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, crushed
- 2 red onions, thinly sliced
- 1 tablespoon balsamic vinegar
- 150g haloumi, cut into 8 slices
- 4 cos lettuce leaf cups
- 2 vine-ripened tomatoes, sliced
- 2 carrots, grated
- 1 small avocado, sliced
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1 Preheat oven to 180°C. Line a baking tray with baking paper. Place mushrooms on prepared tray, gill-side up. Combine half the olive oil with garlic, then brush over mushrooms. Roast for 20 minutes or until golden and tender.
2 Meanwhile, heat remaining olive oil in a large non-stick frying pan over medium heat. Add onions and cook, stirring occasionally, for 10–12 minutes or until just golden. Add vinegar and cook, stirring, for a further 2 minutes or until caramelised. Set aside.
3 Heat a medium non-stick frying pan over high heat and lightly spray with oil. Add haloumi and cook for 1–2 minutes each side or until golden.
4 Place a lettuce cup on each serving plate. Layer each cup with haloumi, tomato slices and roasted mushroom, then serve topped with carrot, avocado slices and caramelised onions.
Nutrition Info (per serve)
Total fat 19.5g
–Saturated fat 6.1g
Dietary fibre 8.5g
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