Mushroom and haloumi burger

SERVES: 1

Ingredients

1 large portobella or flat mushroom

1 ciabatta roll (or burger bun of your choice)

½ brown onion, sliced thinly 2 lettuce leaves, chopped roughly

2 tomato slices, sliced thinly 60g haloumi, sliced thinly ¼ tsp chilli flakes

½ tsp chopped parsley

2 tbsp olive oil

1 tbsp whole egg mayonnaise 1 tbsp basil pesto Salt and pepper, to season

Method

Cut the stem of the mushroom and brush any excess soil with a damp cloth.

Into a small bowl add olive oil, parsley, chilli flakes and a small pinch of salt and pepper. Mix thoroughly.

Using a basting brush, brush olive oil mixture all over the mushroom, making sure it’s all covered.

In a small non-stick pan, heat over a medium heat, cook mushroom for

4–6 minutes on each side, covering it with a lid to steam.

While this is cooking, in another small non-stick pan splash a small amount of olive oil and heat on high. Add onions into the pan with a pinch of salt and cook for 5 minutes (or until cooked to your liking).

Take onion out of the pan and add haloumi. Cook until lightly golden brown on each side.

Toast the bread under the grill for 2–3 minutes until lightly toasted.

In a small bowl add pesto and mayonnaise and mix.

It’s time to stack. On the bottom of the burger bun, smear mayonnaise mixture edge to edge. Add mushroom, onions, haloumi, tomato and lettuce leaves. Eat as soon as it is ready. Leah Itsines for Australian Mushrooms australianmushrooms.com.au