Burger with Portobello and Halloumi

Instructions

1. Step 1 of 9:

   Clean the mushrooms and cut off the stem. Mix 4 tbsp. olive oil, 2 tbsp. balsamic vinegar, soy sauce, and 1TL mustard in a bowl to make a marinade.

2. Step 2 of 9:

   Brush the mushrooms with the marinade and leave to marinate for 15 minutes.

3. Step 3 of 9:

   Meanwhile, slice the halloumi and fry in olive oil on both sides until golden brown.

4. Step 4 of 9:

   Cut the onion into rings and sauté in olive oil until translucent. Add sugar and balsamic vinegar, then let the onion caramelize over low heat, stirring occasionally.

5. Step 5 of 9:

   Fry the mushrooms on both sides.

6. 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. Tipp: for the perfectly smooth consistency, you can puree the avocado with a hand blender.

7. Step 7 of 9:

   For the sauce, finely dice the pickles. Mix the mayonnaise, ketchup, mustard, and pickles in a bowl.

8. Step 8 of 9:

   Slice the tomato. 

9. Step 9 of 9:

   Spread the guacamole on the bottom half of the bun and the sauce on the top half. Top the burger with lettuce, portobello, halloumi, onion, and tomato.