Mushroom burgers with halloumi, caramelised onions and avocado
Caramelised onions are a labour of love - pour yourself a glass of wine and enjoy the delicious aroma as they slowly fry.
Makes 4 burgers • Preparation: 45 minutes
Cooking time: 1 hour
• 30ml olive oil
• 8 large black mushrooms
• 8 marinated sun-dried
tomatoes (see below)
• 4 thick slices (circles or squares) halloumi
• a handful baby spinach
• fresh basil
• 1 brinjal, thinly sliced and fried
• 1 ripe avo, peeled and sliced (sprinkle with lemon juice so it doesn't oxidise) CARAMELISED ONIONS
• 3 white onions, peeled and thinly sliced
• 30ml olive oil
• 5ml light brown sugar
• knob of butter
• 15ml balsamic vinegar
1 Caramelise the onions Place the onions and 250ml boiling water in a pan and simmer gently until the liquid has reduced completely; this allows the onions to soften slightly before you fry them, reducing the chances of them browning too quickly.
2 Add the oil immediately and fry the onions gently over medium heat, stirring occasionally until they are light brown in colour (about 30 minutes).
3 Add the sugar and butter and fry for another 5-10 minutes until they are a deep, rich brown colour. Lastly, stir in the balsamic vinegar and-fry for the final few minutes. I like to add a pinch of salt to temper the sweetness - decide for yourself.
Fry the mushrooms in a little olive oil in a thick-based pan
