Burgers are one of my all time favourite foods. Filling, juicy and oh so delicious- but the guilty sick feeling afterwards often puts me off bingeing on burgers every day. Luckily, I have found an alternative that is just as tasty, but minus the guilt and bloated tummy.
Portobello mushrooms are just divine, especially when the replace flaky, crumbly and often, stodgy gluten free bread.
For 2 burgers
4 portobello mushrooms
¼ butternut pumpkin, roasted
½ fresh red capsicum
2 lettuce cups
1 tbsp gluten free tomato relish
1 tbsp gluten free aioli
125 g haloumi (1/2 a block of haloumi)
2 heaped tablespoons mashed avocado
First, peel and slice pumpkin into 2cm thick slices. Drizzle olive oil in a tray and place in an oven for 25 minutes or until crispy.
Wash Portobello mushrooms, and also place on a tray in the oven for 20 minutes.
While the mushrooms and pumpkin are roasting away, start prep on the other ingredients.
Rinse the lettuce leaves and fold in half. Slice the red capsicum into 1-centimetre rings.
Slice the haloumi into 2-centimetre thick slices and grill on both sides until golden brown.
By now, hopefully the pumpkin and mushrooms are already done – if not, sit back and relax until the oven timer buzzes you back into action.
And now the best part – building time!
One roasted mushroom acts as the bread, place a folded lettuce leaf on top, then add a ring of capsicum. Fill the capsicum ring with a dollop of aioli, and another of relish. Then stack the haloumi and roasted pumpkin- top that with a big dollop of avocado and seal the deal with another roasted mushroom.
Pierce with a skewer to hold your mountainous burger together while you devour. Pre-warning: napkins are necessary for this oozing tower of goodness.
Sweet potato fries are my usually side to this burger, but a delicious salad or simply solo will also work perfectly.
Tag your attempts at this beauty with #glutenfreeglobal so I can see all your handiwork! :)