A balsamic harissa grilled (broiled) portobello mushroom replaces the meat in this veggie burger. Roasted red pepper and delicious halloumi cheese complete the delicious combination and a squeeze of balsamic cream adds an ideal finishing touch.
These were so delicious. I ate both of them standing in front of the kitchen window, the minute I was done taking the photos. Ok, I might do that with everything I make, but I usually manage to save some for later. Not this time. And I’d already popped the rest of the portobellos in the slow cooker for something else, so I couldn’t make more for dinner, which is what I really really wanted.
Mushrooms and balsamic vinegar are kind of made for each other aren’t they? And garlic of course, that too pairs fantastically with mushrooms. Here I’ve used both. And some harissa went in the mix too. I brushed this concoction all over the portobellos and grilled (broiled) them, popping the halloumi on top after I turned them over. And that’s all the cooking that’s involved in this recipe. The rest is just putting the burger together, oh, and toasting the buns if you want. Mushroom, roasted red pepper, halloumi, balsamic. Can’t you taste it just by reading the words?