Grilled haloumi burger with onion & mushroom mix topped with fresh thyme
Ingredients
- 3 200 g packets haloumi halved horizontally, cut into 1cm-thick slices
- 1 tbs sunflower oil
- 50 g unsalted butter softened
- 6 burger buns halved crossways
- Thyme leaves to serve
Onion & mushroom mix
- 1 tsp ⁄2each coriander seeds and Sichuan peppercorns
- 2 onions chopped
- 40 g unsalted butter
- 1 tbs balsamic vinegar
- 250 g field or portobello mushrooms
- 1 tbs sunflower oil
- 2 egg yolks
Instructions
- For the onion and mushroom mix, heat a frypan over high heat. Add coriander seeds, Sichuan peppercorns and a pinch of whole black peppercorns, and cook, stirring occasionally, for 1-2 minutes or until toasted. Using a mortar and pestle, pound spice mixture to a fine powder and set aside until needed.
- Place onion and butter in a saucepan over medium heat and cook, covered, stirring every 5 minutes, for 30-40 minutes or until soft and translucent. Add vinegar and cook, uncovered, stirring regularly, for 15 minutes or until caramelised, then keep warm (if onions start to dry out during first stage of cooking, add vinegar earlier).
- Heat a large frypan over high heat. Toss mushrooms with oil in a bowl and season. Add mushrooms to pan and cook, stirring occasionally, for 4 minutes each side or until starting to caramelise. Transfer to a cutting board and, when cool enough to handle, coarsely chop. Transfer chopped mushroom to a bowl and toss through onion mixture, egg yolks and spice mix.
- When ready to serve, heat a barbecue or chargrill pan to high heat. Brush haloumi with oil and grill for 2 minutes each side or until grill marks appear. Spread butter on faces of buns and grill, butter-side down, for 1-2 minutes or until grill marks appear.
- Place a few haloumi slices on base of each bun. Spoon over a generous amount of onion and mushroom mix, and scatter with thyme leaves. Top with bun lids and serve immediately.
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