Portobello Burgers
From 1001 Recipes You've Always Wanted To Cook.
Source and licence
From 1001 Recipes You've Always Wanted To Cook, printed page 4, digitised by the Internet Archive: https://archive.org/details/1001RecipesYouveAlwaysWantedToCook
Read the original http://creativecommons.org/publicdomain/mark/1.0/
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 4 tbsp olive oil
- 2 beefsteak tomatoes
- 1 small red onion
- 1 garlic
Method
- 4 large Portobello mushrooms 4 tbsp olive oil salt and ground black pepper 2 beefsteak tomatoes, sliced 4 slices halloumi cheese 4 burger buns 1 small red onion, thinly sliced For the tarragon butter 50g/2oz/4 tbsp butter, softened 1 garlic clove, crushed 2 tbsp chopped fresh tarragon 1 To make the tarragon butter, place the butter, garlic and tarragon in a bowl, season with salt and pepper and blend.
- 2 Brush the mushrooms with olive oil and season with salt and pepper.
- Grill (broil) for 5 minutes, until softened.
- Remove and keep warm.
- Place the tomato slices under the grill (broiler) and cook for 1 minute to warm them through.
- 3 Cook the halloumi on a hot griddle pan for 2 minutes each side, until golden and softened.
- 4 Split the burger buns and spread thickly with the tarragon butter.
- Layer the red onion rings, mushrooms, tomatoes and halloumi on the bottom half of each bun.
- Cover with the top halves and serve.