Haloumi burger with caramelised onions
8 whole, portobello variety, large, stems removed
reduced fat oil spread
3 medium, thinly sliced
180 g, cut into 4 slices
80 g, baby variety
2 x 3 second spray(s)
- Preheat oven to 200°C. Place mushrooms, stem side down, on a large baking tray. Lightly spray with oil and season with salt and pepper. Bake for 25-30 minutes, turning halfway through.
- Meanwhile, heat spread in a large non-stick frying pan over medium heat. Cook onion, stirring occasionally, for 6-8 minutes or until soft. Add vinegar and sugar and cook, stirring occasionally, for a further 10 minutes or until sticky. Season with salt and pepper and set aside.
- Lightly spray a medium non-stick frying pan with oil and heat over high heat. Cook haloumi for 2 minutes each side or until golden.
- Sandwich haloumi, caramelised onion and rocket between 2 mushroom ‘buns’.