Meatless is magnificently moreish, as shown in this easy cheesy burger recipe. Whether you’re doing a meat-free Monday or observing a vegetarian diet, try this dish with the Spier Signature Merlot.
The medium-bodied palate offers bright acidity and freshness to balance the richness of the burger. Take your time to cook the mushrooms through and toast the buttered buns to perfection. It’s crunchy, soft, creamy and zippy – all in one bite.
Ingredients: (serves 4)
- 4 large sesame burger buns
- butter, for spreading
- 45ml (3 tablespoons) olive oil, plus extra
- 30ml (2 tablespoons) butter
- 4 extra-large brown mushrooms (or 8 large)
- salt and pepper to taste
- 4-8 tablespoons mayonnaise, for spreading
- a few crispy salad leaves
- about 200g halloumi cheese, sliced
- about 1/2 cup sun-dried tomatoes in oil or vinaigrette, drained
- a small bunch of rocket leaves
Halve the buns horizontally and spread with butter, then toast the buttered sides in a medium-hot pan until golden. Set aside. In the same pan, add olive oil and butter, and fry the mushrooms over medium heat for at least 7-10 minutes, turning now and then, and covering with a lid to make sure they are fully cooked, seasoning with salt and pepper. Set the pan aside while you assemble the burgers and fry the halloumi.
Place the bottoms of the toasted buns on separate plates, then top with mayonnaise, lettuce and fried mushrooms. Working quickly, fry the halloumi sliced in a hot pan with olive oil until golden (it only takes a minute), then top the mushrooms with slices of halloumi, sun-dried tomatoes and rocket. Top with the other halves of the buns and serve at once.
Spier Signature wines can be tasted and purchased at the farm in Stellenbosch and are widely available at retail outlets and supermarkets and online at shop.spier.co.za.