In this vegetarian burger is a play on the whole sandwich with giant portabella mushroom caps as buns and a slice of grilled halloumi cheese takes the place of the burger.
Yield: 2 burgers
Yield: 20 servings
Serving size: 1 garnished “burger” (2 portabella caps and 1 slice halloumi cheese)
- 40 (4-inch) portabella mushrooms, stems trimmed (about 10 pounds)
- 1/2 cup olive oil, divided
- 4 onions, sliced
- 4 bell peppers, sliced into strips
- 20 (1/2 thick) slices haloumi cheese (about 2 1/2 pounds)
- 2 cups micro herbs to garnish
1. Heat oven to 350°F. Arrange portabella mushroom caps on sheet pans. Drizzle with 1/4 cup of olive oil, turning to coat. Turn gill side down and bake 15 minutes or until just cooked through.
2. Meanwhile, heat 2 tablespoons oil in large nonstick skillet. Sautee onions until tender and beginning to brown. Add peppers and continue to cook until tender. Keep warm.
3. Heat another nonstick skillet or flat top grill with remaining olive oil. Working in batches as needed, arrange haloumi in a single layer in hot oil. Cook for 4 to 6 turning once or until well browned on both sides.
4. Arrange one layer of mushrooms in hotel pans or rimmed sheet, gill side up. Top each with some of the onion and pepper mixture, then top each with a slice of haloumi. Immediately before serving, top each burger with micro greens and the remaining mushrooms, gill side down.
Tip: Serve with your favorite potato wedges, chips or fries.
Per 1 serving: Calories: 260; Total Fat: 20 g; Saturated Fat: 6 g; Cholesterol: 15 mg; Sodium: 75 mg; Carbohydrate: 13 g; Dietary fiber: 3 g; Protein: 9 g