Umami Mushroom and Halloumi Burgers: Outdoor Cooking with Tom Kerridge and Big Green Egg

By Tom Kerridge · 45 min

Ingredients

Instructions

1. Cut each block of halloumi horizontally through the middle to make 4 flat steaks.
2. Mix all the umami butter ingredients in a bowl, seasoning with a good pinch each of salt and pepper.
3. Brush the mushrooms on one side with umami butter and place them buttered side down on a medium-hot barbecue. Brush the other side thickly with butter while they cook. After 2–3 minutes, turn the mushrooms and add the halloumi to the barbecue. Brush the halloumi surface with umami butter too. Keep brushing the mushrooms and halloumi with butter as they cook.
4. Toast the burger buns on the barbecue towards the end of cooking, then brush any leftover butter onto the toasted buns.
5. Put a mushroom on the base of each bun, top with a halloumi steak, add a spoonful of sweet chilli or hot chilli sauce and a big handful of rocket. Spread mayo on the bun lids, sandwich together and serve straight away.

Summarized from Tom Kerridge's video. Watch it for the details.

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