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Garlic mushroom and halloumi ‘burgers’

by Stephanie Brooks

Don't miss our NEW halloumi burger recipe - made with peri peri and sweetcorn salsa! 


Serves: 4

Fed up with the same old burgers? Shake up your barbecue menu with these big-flavour buns - perfect for sharing in the sun


  • 4 ciabatta rolls
  • grated zest and juice of ½ lemon
  • 1 tbsp thyme leaves
  • 3 tbsp olive oil, plus 1 tsp extra
  • 2 garlic cloves, crushed
  • 4 portabella or large flat mushrooms
  • 1 x 250g pack halloumi, cut into 8 slices
  • 4 tsp chilli jelly (we used Belazu smoked chilli jelly found in the special ingredients section)
  • ½ x 70g bag wild rocket


  1. Preheat a barbecue or griddle pan. Cut the ciabatta rolls in half, then toast, cut-side down; set aside.
  2. Mix the lemon zest and juice with the thyme, the 3 tablespoons of olive oil, garlic and seasoning to make a marinade.
  3. Griddle or barbecue the mushrooms over a moderate heat, stalk-side down for 5-7 minutes, then flip over and spoon over the marinade and continue to cook for 5-7 minutes or until tender. Transfer to a plate and keep warm.
  4. Drizzle the rest of the olive oil over the halloumi. Return your griddle pan to the heat and, when piping hot, add the slices of halloumi and cook for about 1 minute each side until dark golden griddle marks appear.
  5. Spread the base of each roll with chilli jelly. Add a couple of slices of halloumi, a garlic mushroom and a pile of rocket leaves to each one and serve.


Swap the chilli jelly for a drizzle of fresh pesto if you prefer things less spicy

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