Umami mushroom and halloumi burgers

SERVES 4

2 x 225g packs halloumi 8 portobello mushrooms, stems removed

For the umami butter

160g butter, softened

2tbsp white miso

1tbsp light soy sauce

5g dried porcini mushrooms, ground to a powder

½tsp dried chilli flakes

2 large garlic cloves, finely grated

finely grated zest ½ lemon To serve 4 wholemeal burger buns, split in half 4tbsp sweet or hot chilli sauce 4tbsp good-quality mayonnaise 60g rocket leaves

Light the barbecue to mediumhot. Cut each block of halloumi in half horizontally through the middle to create 4 flat halloumi steaks in total.

To make the umami butter, combine all the ingredients together in a bowl, seasoning with a good pinch each of salt and pepper.

Brush the portobello mushrooms on one side with the umami butter and place them buttered-side down on the barbecue grid. Brush the other side thickly with butter while they are cooking. Turn the mushrooms over after 2–3 minutes and add the halloumi to the barbecue. Brush the surface of the halloumi with umami butter, too. Keep brushing the mushrooms and the halloumi with the butter as they cook.

Towards the end of cooking, toast the burger buns on the barbecue. Brush any leftover butter on to the toasted buns.

To assemble the burgers, put a mushroom on the base of each burger bun. Top with a halloumi steak and add a spoonful of chilli sauce. Pile a big handful of rocket on top. Spread some mayo on the burger bun lids, sandwich together and eat straight away.

Cook’s note

Use a coffee grinder to grind dried mushrooms, then keep in a sealed jar to add flavour to other dishes, such as pasta sauces, soups and stews.