Balsamic Portobello & Halloumi Burger

• Large Flat Mushrooms(4)
• Halloumi(250 g)
• Burger Buns(4)
• Tomato(2)
• Arugula(60 g)
• Mayonnaise(4 tbsp)
• Garlic(1 clove)
• Balsamic Glaze(3 tbsp)
• Olive oil(4 tbsp)
• Dijon Mustard(1 tbsp)
• Dried Oregano(1 tsp)
• Black pepper(1 tsp)
• Salt(1 tsp)
• Potato(800 g)
• Rosemary(1 tsp)
• Parmesan(30 g)optional

Method

1. 1

   Heat the oven to 220°C. Cut {Potato} into wedges. In a large bowl, toss with {Olive oil}, {Rosemary}, {Salt}, and half the {Black pepper}. Spread out on a tray.

   ~5 min

2. 2

   Bake the wedges for 25 minutes, turning once halfway, until golden and tender. If using, scatter over {Parmesan} for the last 2 minutes.

   ~25 min

3. 3

   Meanwhile, whisk together {Balsamic vinegar}, {Dijon Mustard}, {Olive oil}, {Oregano}, and the remaining {Black pepper}. Remove the stems from {Portobello Mushrooms} and brush all over with the balsamic mixture. Slice the {Tomato}, slice the {Halloumi}, and stir the grated {Garlic} into {Mayonnaise}.

   ~10 min

4. 4

   Heat a large frying pan over medium-high heat. Cook the {Portobello Mushrooms} for 4 minutes per side until tender and glossy. Transfer to a plate, then cook the {Halloumi} for 1 to 2 minutes per side until golden at the edges. Toast the {Burger Buns} cut-side down in the pan for 1 minute.

   ~10 min

5. 5

   Spread the bun bases with {Mayonnaise}. Layer on {Arugula}, {Tomato}, a cooked {Portobello Mushrooms}, and slices of {Halloumi}. Spoon over any pan juices, cap with the bun tops, and serve with the wedges.

   ~2 min