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Glazed Double Halloumi and Portobello Mushroom Burger

Glazed Double Halloumi and Portobello Mushroom Burger

with pesto, baby potatoes and balsamic dressed salad
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Calories
: 
1053 kcal
Protein
: 
52.4g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Soya
  • Wheat
  • Cereals containing gluten
  • Egg
  • Sulphites
  • Nuts
  • Sesame
  • Lupin
  • Mustard
  • May contain traces of allergens
Serving amount

150 grams

Portobello Mushrooms

400 grams

Halloumi

(Contains: Milk)

2 unit(s)

Brioche Buns

(Contains: Milk, Soya, Wheat, Cereals containing gluten, Egg May be present: Nuts, Sesame, Lupin, Mustard)

500 grams

Baby Potatoes

30 grams

Green Pesto

1 sachet(s)

Sweet Chilli Sauce

100 grams

Tomato

40 grams

Salad Leaves

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

1 sachet(s)

Garlic & Herbs

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)4406 kJ
Energy (kcal)1053 kcal
Fat60.8 g
of which saturates37.5 g
Carbohydrate74.7 g
of which sugars24 g
Dietary Fiber7.4 g
Protein52.4 g
Salt6.7 g
Potassium869.2 mg
Calcium48.3 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.

Cooking Steps

Roast the Potatoes
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
  • Drizzle with oil and season with salt and pepper.
  • Rub the oil over the potatoes then lay them cut-side down on the baking tray. 
  • Roast on the top shelf of the oven until fork tender, 25-35 mins.
Get Prepped
2
  • Drain the halloumi then cut into slices (6 per person). Add to a bowl of cold water.
  • Cut the tomato into 2cm chunks.
Cook the Mushrooms
3
  • Remove the stems from the portobello mushrooms and pop them onto a lined baking tray, cut-side up.
  • Drizzle with oil, sprinkle over the garlic herbs and season with salt and pepper.
  • When the potatoes have been cooking for 10-15 mins, pop the portobello tray on the top shelf and bake until tender, 15-20 mins.
  • Once cooked, carefully drain any excess liquid from the portobello mushrooms.
Fry the Halloumi
4
  • Remove the cheese slices from the cold water and pat dry with kitchen paper.
  • Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
  • Once hot, add the halloumi and fry until golden, 2-3 mins each side.
  • Add the sweet chilli sauce to the pan. Turn the halloumi slices to coat them evenly in the sticky glaze.
  • Just before everything's ready, pop the buns into the oven to warm through, 2-3 mins.
Finishing Touches
5
  • Just before serving, toss half the salad leaves with the tomatoes, balsamic glaze and a drizzle of oil. 
  • Season to taste with salt and pepper.
Dish Up
6
  • When everything's ready, spread the pesto over the bun bases and lids.
  • Top the bases with the glazed halloumi, the garlic mushrooms and the remaining salad leaves.
  • Sandwich shut with the bun lids.
  • Serve the burgers alongside the oven-roasted potatoes and balsamic salad.
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