Regardless of whether you've always liked to cook or you have chosen up it like a spare time activity throughout quarantine, we would venture a guess that you're on the lookout for new recipes to use out. Afterall, becoming creative in the kitchen can be a wonderful and worthwhile way to spend time.

We've assembled most of the very most adored and highest ranked Pan pickled mushroom and haloumi burgers inside our website. It is the very best of the best!

We have piled up the best recipes . They truly are our loved, rated and commented 5star recipes from our big local community, all in one spot. The programs, mains, desserts and more are guaranteed delicious!

Ingredients

1 large avocado
1 lemon, zested, juiced
2 tablespoons olive oil
4 portobello mushrooms, stalks trimmed
1 garlic clove, crushed
4 thyme sprigs, leaves picked
1 long red chilli, seeds removed, finely chopped
1 tablespoon honey
2 tablespoons apple cider vinegar
250g haloumi, cut into 4 slices
4 burger buns, split, lightly toasted
Wild rocket leaves, to serve
Mayonnaise, to serve

Method

Step 1 Mash the avocado with a fork and season. Drizzle with half the lemon juice, then set aside.
Step 2 Heat 1 tbs oil in a large frypan over medium heat. Add the mushrooms, season with pepper and cook, turning, for 6 minutes or until slightly softened. Add remaining 1 tbs oil to the pan with the garlic, thyme, chilli, lemon zest and remaining lemon juice. Cook, turning mushrooms to coat, for 2 minutes, then drizzle over the honey, vinegar and 1/2 tsp salt. Cook, turning, for a further 1 minute or until well coated. Remove pan from heat.
Step 3 Place another frypan over medium heat. Add the haloumi and cook, turning, for 3 minutes or until golden.
Step 4 Divide the avocado among bun bases and top each with haloumi, mushroom, mayonnaise, rocket and bun tops.

Pan pickled mushroom and haloumi burgers

How to make Pan pickled mushroom and haloumi burgers

Ingredients

Method