RecipesDinner
Dinner
Halloumi and Portobello Burger
A whole portobello mushroom griddled dark and meaty, stacked with golden halloumi and a lemon-herb yoghurt in a bun or crisp lettuce wrap. No mince, no patty, just the char and the cheese doing all the work.
- Serves
- 2
- Prep
- 15min
- Cook
- 12min
- Total
- 27min
Programs: Fat Loss, Muscle Gain, Maintenance, Blood Sugar
Per serving
- Calories
- 553kcal
- Protein
- 28.7g
- Carbs
- 37.9g
- Fat
- 32.2g
- Fibre
- 2.7g
01
Ingredients
For 2 servings · MetricUS
- 225ghalloumione block, cut into 2 slabs
- 2portobello mushrooms, largeone pack
- 2 tspolive oil
- ½ tspsmoked paprika
- ½ tspdried oregano
- black pepperto taste
- 120gGreek yoghurt, 2%half a small tub
- ½lemonzest and juice
- 1 tbspfresh mint or parsley, chopped
- 1 clovegarlic, crushed
- 2seeded or high-protein burger bunsor large lettuce leaves to wrap
- 40glittle gem lettuce, shreddeda few leaves
- 1tomato, sliced
- ¼red onion, thinly sliced
- 8 ozhalloumione block, cut into 2 slabs
- 2portobello mushrooms, largeone pack
- 2 tspolive oil
- ½ tspsmoked paprika
- ½ tspdried oregano
- black pepperto taste
- ½ cupGreek yogurt, 2%half a small tub
- ½lemonzest and juice
- 1 tbspfresh mint or parsley, chopped
- 1 clovegarlic, crushed
- 2seeded or high-protein burger bunsor large lettuce leaves to wrap
- 1 cuplittle gem lettuce, shreddeda few leaves
- 1tomato, sliced
- ¼red onion, thinly sliced
02
Method
Make the sauce.
Stir the Greek yoghurt, lemon zest and juice, chopped mint and crushed garlic together in a small bowl.
Season with black pepper and chill until needed.
Prep the mushrooms and halloumi.
Wipe the portobello mushrooms clean and pull out the stalks.
Cut the halloumi block into two thick slabs.
Season the mushrooms.
Mix the olive oil, smoked paprika and oregano in a small bowl.
Brush it over both sides of each mushroom and season with black pepper.
Cooking.
Heat a griddle pan or large frying pan over a medium-high heat.
Lay the mushrooms in gill side down and cook for 4 to 5 minutes each side, pressing now and then, until dark, tender and juicy.
Lift onto a plate.
Add the halloumi slabs to the same hot pan.
Cook for 1 to 2 minutes each side, until deep golden with crisp edges.
Halloumi firms up fast, so do not walk away.
Toast the buns.
Toast the buns cut side down in the pan for the last minute while the halloumi finishes.
Assembly and serving.
Spread the lemon-herb yoghurt on both cut sides of each bun.
Build with lettuce and tomato on the base, then the mushroom, then a slab of halloumi, then red onion, and close.
For a lower-carb burger, wrap the stack in large lettuce leaves instead of a bun.