4 Portobello mushrooms, large
4 tbsp extra virgin olive oil
salt and black pepper, ground
2 sliced beefsteak tomatoes
4 haloumi cheese slices
Burger buns (four)
1 finely sliced tiny red onion
To make the tarragon butter, combine all of the ingredients in a small mixing bowl.
50g/2oz/4 tbsp softened butter
1 smashed garlic clove
2 tbsp fresh tarragon, chopped
Step.1 To make the tarragon butter, combine the butter, garlic, and tarragon in a mixing bowl. Season to taste with salt and pepper.
Step.2 Season the mushrooms with salt and pepper after brushing them with olive oil. 5 minutes on the grill (broil) until softened Remove from the oven and keep warm. Cook the tomato slices for 1 minute under the grill (broiler) to warm them through.
Step.3 Cook the halloumi for 2 minutes on each side on a hot griddle pan, until brown and softened.
Step.4 Spread the tarragon butter thickly on the split burger buns. On the bottom half of each bun, layer the red onion rings, mushrooms, tomatoes, and halloumi. Serve with the top halves on top.