Burger with Portobello and Halloumi
This delicious burger recipe comes from @voll_korn, prepared in the Ceratal® Comfort Frying Pan.
30 min
Total Time
15 min
Cooking Time
15 min
Preperation Time
Ingredients
| 3 | Burger buns |
| 3 | Portobellos |
| 250 g (1 pack) | Halloumi |
| 1 | Avocado |
| 1 | Onion |
| 3 | Lettuce leaves |
| 1 | large ripe tomato |
| 4 tbsp. | olive oil + a little for frying |
| 2 tbsp. | soy sauce |
| 3 tbsp. | balsamic vinegar |
| 3 tbsp. | mayonnaise |
| 1 tbsp. | brown sugar |
| 2 tsp. | ketchup |
| 2 tsp. | mustard |
| 1 | pickled gherkin |
| ½ | lemon |
| salt, pepper |
Instructions
Step 1 of 9:
Clean the mushrooms and cut off the stem. Mix 4 tbsp. olive oil, 2 tbsp. balsamic vinegar, soy sauce, and 1TL mustard in a bowl to make a marinade.
Step 2 of 9:
Brush the mushrooms with the marinade and leave to marinate for 15 minutes.
Step 3 of 9:
Meanwhile, slice the halloumi and fry in olive oil on both sides until golden brown.
Step 4 of 9:
Cut the onion into rings and sauté in olive oil until translucent. Add sugar and balsamic vinegar, then let the onion caramelize over low heat, stirring occasionally.
Step 5 of 9:
Fry the mushrooms on both sides.
Step 6 of 9:
For the guacamole, halve the avocado, remove the pit, scoop out the flesh, and mash it in a bowl with a fork. Season with lemon juice, salt, and pepper. Tipp: for the perfectly smooth consistency, you can puree the avocado with a hand blender.
Step 7 of 9:
For the sauce, finely dice the pickles. Mix the mayonnaise, ketchup, mustard, and pickles in a bowl.
Step 8 of 9:
Slice the tomato.
Step 9 of 9:
Spread the guacamole on the bottom half of the bun and the sauce on the top half. Top the burger with lettuce, portobello, halloumi, onion, and tomato.
