Vegetarian: Portobello

by David Fernandez at Stock Burger Co. in Brighton

Makes 4

Ingredients

• 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

Method

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

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