Portobello mushroom & halloumi burger served with paprika chips & lemon mayo

I’m not going to lie, my inspiration from this is Nandos. It’s an occasional guilty pleasure, although I always go for the mushroom burger and not the chicken, unless I’ve earned enough stamps for one of my freebies!

My version isn’t covered in peri peri sauce though, although you’re more than welcome to do that if you so wish!

This is a simple, super quick dish that is great for when you’re feeling lazy. It’s not haute cuisine, by any stretch of the imagination, but it’s pretty tasty nonetheless!

mush and hall burger 2 mush and hall burger


Serves 2

Costs around £6 to make, thats £3 per head


2 x Crusty bread rolls (I use Pain Rustica, but any will do, ciabatta rolls are nice too)

2 x Large Portobello Mushrooms(peeled or scrubbed, depending on your preference, I peel mine)

2 x slices of halloumi cheese (I used ready sliced for burgers, if you can’t get your hands on this use 4x slices of a block)

2 x medium sized baking potatoes

1 x garlic clove

3 x tablespooons good quality mayonnaise

1/2 lemon

A few leaves of lettuce for garnish in the burger

2 x tablespoons jalapeno relish/chilli jam

Olive Oil

Knob of butter

Sprinkle of smoked paprika


1 – Firstly preheat the oven to 200 degrees celsius

2 – Chop your potatoes into strips resembling chips (or wedges if you prefer) Toss on a baking sheet with a tablespoon of olive oil and salt and pepper. Sprinkle over a teaspoon of smoked paprkia (this can be substituted with cayenne pepper, or standard paprika, depending on what you have in your store cupboard, you can leave out altogether if you like) Pop in the oven for 30 mins. I set my timer for 20 minutes and went off to do other things until it beeped at me!

3 – When your chips have 10 minutes left, give them a little toss, so they cook evenly. Heat 2 frying pans on a medium heat, both with a drizzle of olive oil, and put the knob of butter in one of them. In the pan with the butter and oil add your mushrooms, stalk side up and season. Crush a garlic clove over the top of the mushrooms, making sure they all get garlic on them and then sprinkle with the zest of half a lemon

4 – In the other frying pan place your slices of cheese. Cook for 2 minutes either side until the cheese starts to colour then remove from the pan. Meanwhile, mix your mayonnaise with the juice of the half lemon. Put in a little bowl and sprinkle with a touch of smoked paprika (again this can be optional or replaced with whatever you fancy)

5 – Turn over your mushrooms, moving around the pan a bit to soak up some of the juices.

6 – After the chips have been in for half an hour remove them and stack them up on your plates.

7 – Remove the mushrooms from the pan after about 3 minutes each side. Cut your bread rolls in half and place in the pan cut side down to toast and soak up some of the garlicky butter thats been left in the pan.

8 – When your bread is slightly toasted remove from the pan and spread each side with jalapeno relish/chilli jam. Place the lettuce leaves on the bottom half of the bun, followed by the halloumi and then your mushroom. Take the plates to the table and serve with the lemon mayonnaise


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