These Meadow Mushroom Burgers with Haloumi & Beetroot Chutney are bursting with flavour and are so simple to make.Jump to Recipe
Hamish & I used to own an all-day eatery here in Queenstown and one of the best-sellers was the Mushroom Burgers. I have used roasted Portabello Meadow Mushrooms to make a burger that I think is even better! For the Meadow Mushroom Burgers with Haloumi & Beetroot Chutney I have added beetroot chutney, salty squeaky haloumi, and some lovely greens and all served inside beautiful brioche buns. So good!
- Butter, salted
- Salt & pepper, I like to use flaky salt
- Olive oil,
- Rosemary, OR dried Italian herbs
- Portabella Meadow Mushrooms
- Brioche buns, or your favourite buns
- Beetroot chutney, I am just using store bought chutney
- Rocket or your favourite greens
- Oven fries
- one more dish photo
How to make Meadow Mushroom Burgers with Haloumi & Beetroot Chutney:
First preheat your oven, then place your mushrooms on a lined baking tray. Take the butter and dot onto the mushrooms. Mushrooms love butter and seasoning so season well and add the rosemary. Roasted mushrooms are so meaty and delicious
Roast the mushrooms for 10-20 minutes until they are lovely and tender. To assemble the burgers, cook the haloumi in a non stick pan with a little oil. Turn once while they are cooking. Cook until golden. Heat your brioche buns, I like to do this by cutting in half and heating under the grill until golden.
Spread the buns with beetroot chutney, then add the rocket, the sliced haloumi, then a big roasted mushroom and spread the top of the bun with aioli and place on top of the burger. Serve with oven chips.
Common questions about Meadow Mushroom Burgers with Haloumi & Beetroot Chutney :
What other greens can I use? I love the crunch of iceberg lettuce in burgers
If I don’t like beetroot, what can I use instead? I love tomato relish in these burgers.
I don’t have any aioli? You can use mayonnaise or simply butter the bun.
What wine would match nicely with the burgers? A lovely Pinot Noir would be perfect with the mushroom and beetroot combination.
Meadow Mushroom Burgers with Haloumi & Beetroot Chutney
- 40 grams Butter diced
- Salt and pepper
- Olive oil
- 2 Tablespoons Rosemary finely chopped *OR 1 Tablespoon of dried Italian herbs
- 4 large Portabella Meadow Mushrooms
- To Serve
- 4 Brioche buns
- 200 grams Haloumi sliced
- 6 tablespoons Beetroot chutney
- Oven fries
Preheat the oven to 180 degrees fan bake
Take the Meadow Mushrooms and place on a lined baking tray, and place ¼ of the butter on each mushroom, sprinkle over the rosemary, season well. Drizzle each mushroom with a little olive oil and place inside the oven to bake. The mushrooms will take around 10-20 minutes, it will depend on how big the mushrooms are, they are cooked when they are tender.
When you are ready to assemble, cook the haloumi on both sides in a non stick pan with a little olive oil until golden.
Heat your buns.
To assemble, spread the bun with beetroot chutney, then rocket, the haloumi, place one mushroom on and spread the bun top with aioli.
Serve with oven chips.
Happy Cooking xx Jana