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
- Remove the skin from the mushrooms, place in a baking tray and sprinkle with olive oil, thyme (or herb of your choice) and garlic
- Pre-bake on each side for 8 minutes at 160°C before transferring to the barbecue for a further 2 minutes on each side
- Grill the halloumi on the BBQ for 1 minute each side and toast the brioche buns
- 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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