Burger with Portobello and Halloumi
This delicious burger recipe comes from @voll_korn, prepared in the Ceratal® Comfort pan.
30 min
Total Time
15 min
Cooking Time
15 min
Preperation Time
Ingredients
| 3 | Burger Buns |
| 3 | Portobellos |
| 250 g (1 pack) | Halloumi |
| 1 | Avocado |
| 1 | Vegetable onion |
| 3 leaves of lettuce | |
| 1 | large ripe tomato |
| 4 tbsp | olive oil + some for frying |
| 2 tbsp | Soy sauce |
| 3 tbsp | Balsamic vinegar |
| 3 tbsp | mayonnaise |
| 1 tbsp | brown sugar |
| 2 tsp | Ketchup |
| 2 tsp | Mustard |
| 1 | Gherkin |
| ½ | lemon |
| Salt, pepper |
Instructions
Step 1 of 9:
Clean the mushrooms and cut off the stems. Whisk 4 tbsp olive oil, 2 tbsp balsamic vinegar, soy sauce, and 1 tsp mustard in a bowl to make a marinade.
Step 2 of 9:
Brush the mushrooms with the marinade and let them steep for 15 minutes.
Step 3 of 9:
Meanwhile, slice the halloumi and fry it in olive oil on both sides until golden brown.
Step 4 of 9:
Slice the onion into rings and sauté in olive oil until translucent. Add sugar and balsamic vinegar, and caramelize the onion over low heat, stirring occasionally.
Step 5 of 9:
Fry the mushrooms on both sides.
Step 6 of 9:
For the guacamole, halve the avocado, remove the pit, scoop out the flesh, and mash it in a bowl with a fork. Season with lemon juice, salt, and pepper. Tip: for a perfectly smooth consistency, you can purée the avocado with an immersion blender.
Step 7 of 9:
For the sauce, finely dice the pickle. Mix mayonnaise, ketchup, mustard, and pickle in a bowl.
Step 8 of 9:
Slice the tomato.
Step 9 of 9:
Spread guacamole on the bottom bun half and the sauce on the top bun half. Top the burger with lettuce, portobello, halloumi, onion, and tomato.
