Halloumi Burgers with Portobello, Chèvre & Caramelized Onions
These Halloumi Burgers are certainly "extra everything" - topped with mashed avocado, a whole portobello mushroom, crumbled chèvre cheese, peppery arugula and sweet caramelized onions. Easy to make and a sure crowd pleaser!
Heat a small frying pan over medium heat and add in the butter and vegetable oil. When hot and the butter is melted, add in the sliced red onion. Let cook slowly for about 5 minutes, until the onion has softened but not browned.
When the onion is softened, add in the balsamic vinegar and sugar. Mix and cook for about 5 minutes, until sticky.
Remove from the heat and mix in the dried thyme.
Portobello & Halloumi
Place a dry pan over medium high heat - use a grill pan if you have - and season the portobello mushrooms with salt and pepper on both sides. When the pan is hot, place the mushrooms in the pan with the stem side down. Let cook like this for 6-7 minutes, until slightly browned. You can press the mushroom a bit with a spatula to ensure a good sear on the whole mushroom.
When the mushrooms are cooked on one side, add the halloumi slices, then flip the mushrooms and cook for 6-7 minutes on the other side. On this side, you want them to brown and sweat a bit. When you see water coming out the top, cook them for a few more minutes. Flip the halloumi slices once after 3 minutes.
When the portobello mushrooms and halloumi are done, remove the pan from the heat and crumble the chèvre cheese on top of the mushrooms.
Place the avocado meat in a shallow bowl and mash it. Add lemon juice and season with salt and pepper. Mix well. Taste test and adjust seasoning as needed, then set aside for now.
To Serve Halloumi Burgers
Place a pan over medium-high heat and when the pan is hot, add in the hamburger buns with the outside down towards the pan. Sear for 30 seconds, then flip and sear for 30 seconds on the other side.
To plate, place a bottom-bun on a plate and top with avocado mash. Add arugula and a slice of halloumi, then add a portobello mushroom with chèvre. Top with caramelized onions and a top bun. Serve immediately!
Ingredient notes & substitutions
Lemon can be swapped for lime
Halloumi can be switched for another type of "grill cheese"
Arugula can be swapped for another type of leafy greens
Burger buns - I like brioche buns and potato buns, but any kind will do
Dried thyme can be swapped for fresh thyme
Butter and vegetable oil - you can use just one of them (double the amount)
Balsamic vinegar can be swapped for white balsamic vinegar
Chèvre can be switched for another type of soft goat cheese
Tips & tricks
You can cook the portobello and halloumi on the grill as well - they will need about the same time as when cooking stove top
Press the mushrooms gently with a spatula when cooking stem-side down, to ensure an even sear
Make it vegan by skipping the halloumi & chévre, and using just vegetable oil for the onions. Still delicious!
Make it cheaper by skipping the chèvre cheese
Prep ahead by making the avocado sauce and caremelizing the onions ahead of time, and just cook the portobello & halloumi just before serving
If you plan on having leftovers just assemble as many burgers as you will finish, and store the components separately
Store leftovers in the fridge in airtight containers for up to 4 days