Ingredients
- 6 portobello mushrooms
- 5 carrots
- Juice of 1 big lemon
- Cayenne pepper
- 1 pack DODONI Halloumi cheese
- Salt – pepper
- 2 big onions
- Ketchup – mustard
- Sesame seeds
- Olive-oil
Process
- Wipe the mushrooms clean with a paper towel and remove the stems.
- Line a baking pan with parchment paper and arrange the mushrooms on the parchment, gill side down.
- Smear the top with a little oil and sprinkle with sesame seeds (the oil allows the sesame seeds to stick).
- Bake in the oven for about 20 minutes (depending on the size of the mushrooms) until they soften and take on some colour.
- Cut the Halloumi lengthwise into large but thin, rectangular pieces and grill or cook in a simple, non-stick pan until both sides are golden brown.
- Once the mushrooms are done, make the burger using a Portobello mushroom as base, then top with mustard, a thin round slice of onion, one piece of Halloumi, ketchup (optional) and cover with another mushroom. Fasten the burger with a wooden skewer cut in half.
For the carrot sticks:
- In a large bowl, squeeze the lemon; add cayenne pepper (depending on how hot you want them to be) and a little salt.
- Cut the carrots into thin strips (julienne) and toss them in the marinade. Mix well and soak them for 15 minutes in the marinade.
- Next, place them in a baking pan lined with parchment paper and bake at 180 oC for about 15-20 minutes.
- Serve the burger along with the carrot sticks, and garnish with some sesame seeds if desired.
