Our ultimate vegie burger uses a low-carb mushroom bun stuffed with vibrant beetroot and perfectly grilled haloumi and served with crunchy onion rings.
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Ingredients
Method
1.Combine mayonnaise and capsicum in a small bowl; season.
2.Make onion rings. Combine flour and almond meal in a medium bowl; make a well in the centre. Add egg and milk; whisk to combine. Season. Coat onion rings in extra flour in a medium bowl. Fill a large saucepan one-third full with oil; heat to 180°C (or until a cube of bread turns golden in 15 seconds). Dip onion rings into batter. Deep-fry, in batches, for 30 seconds each side or until browned lightly and crisp. Drain on paper towel.
3.Place mushrooms and 2 tablespoons of the oil in a medium bowl; toss to coat. Cook mushrooms on a heated grill plate (or grill or barbecue) over medium heat for 3 minutes each side or until just tender. Transfer to a heatproof plate; cover to keep warm.
4.Brush haloumi with remaining oil. Cook on heated grill plate for 1 minute each side or until browned.
5.Place 4 mushrooms, stem-side up, onto plates. Top with watercress, haloumi, beetroot, tomato and mayonnaise mixture. Top with remaining mushrooms, stem-side down. Secure with a skewer. Serve with onion rings.
Ready-to-eat cooked beetroot comes in vacuum-sealed packets in the fruit and vegetable section of your supermarket. You will need four skewers for this recipe. For a green boost replace the mayonnaise mixture with kalenaise (see page 154). Save the frying oil by allowing it to cool then straining through a funnel back into the bottle for another use.
serving suggestion Serve with oven-baked kumara (orange sweet potato) wedges.
Note
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