These Greek inspired juicy haloumi, mushroom and beef burgers are a quick and easy dinner idea. With sweet roast capsicum and eggplant dip, these burgers are a guaranteed crowd-pleaser.
Haloumi Mushroom Burgers
Ingredients
2 tbs olive oil
400g cup mushrooms, finely chopped
400g beef mince
1 small brown onion, finely grated
2 tsp Worcestershire sauce
1 egg, lightly beaten
250g haloumi cheese, sliced
4 hamburger buns, split
1/2 cup baba ghanoush or eggplant dip
100g roasted capsicum (see tip)
hot chips, to serve
Method
Heat 1 tablespoon oil in a large non-stick frying pan over high heat. Add the mushrooms. Cook, stirring often, for 4-5 minutes or until tender
Remove from heat. Stand for 10 minutes. Drain excess liquid and place mushrooms in a large bowl to cool
Add the mince, onion, Worcestershire sauce and egg to the mushrooms. Season with salt and pepper. Mix well using your hands. Shape mixture into 4 patties
Place on a tray. Cover with plastic wrap and refrigerate for 20 minutes
Lightly grease a barbecue plate and preheat on medium heat. Brush the haloumi with remaining oil.
Barbecue the patties for 4-5 minutes on each side or until just cooked through. Barbecue the haloumi for 3 minutes on each side or until golden
Barbecue the cut side of the buns for 1-2 minutes or until golden. Spread the bun bases with baba ghanoush. Top with patties, haloumi and capsicum. Serve with chips
Tips & Hints
Roasting capsicum yourself is far cheaper than buying it. Place capsicum skin-side up on a baking tray, cook under a hot grill for 6 minutes or until the skin turns black. Place in a snap-lock bag and seal, stand for 5 minutes (the steam helps lift the skin), using your fingers, peel the skin (do not rinse under cold water, this dilutes the flavour).
