Haloumi mushroom burgers with chermoula

14 Jun

The truth is, you can totally make this without chermoula. I know. Who would have imagined? But chermoula is pretty damn good. When Man Woman used to partake in the consumption of animals from the sea, we enjoyed chermoula spread over grilled mackerel and tuna.  Memories.

Chermoula on haloumi though is really, probably better and, regardless, is far more fun to say. For anyone who hasn’t tried mushroom haloumi burgers before, don’t look at me. What the hell is wrong with you? Goodness. How do you live? We’ve fed this to numerous carnivores who always seem shocked to their respective meaty cores that this is meat-free. Which is no way to sell a meal to a vegetarian, but there you are.


  • 4 TBSP chopped coriander
  • 2 TBSP coriander parsley
  • 4 TBSP lemon juice
  • 1.5 TBSP olive oil
  • 1.5 TBSP soy sauce
  • 2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp paprika
  • 2 large garlic cloves, minced


  • 2 bread rolls
  • 1 packet of haloumi (300g)
  • 1 tomato
  • lettuce
  • 1 beetroot (we are Austrayan after all)

To make the chermoula, finely chop the fresh herbs. Then mix all other ingredients, adjusting to taste, very quickly – almost like whipping.

For the burgers, grill mushrooms under a grill for a good 15 minutes until they’re all oozing juices etcetera. When these are about done, slice your haloumi into large squarish slices and throw onto a hot fry pan (no oil is needed, there’s enough fats in the cheese). While both haloumi and mushroom are just about done, slice and chop the fresh bread.

Build your totally amazing burger. Drizzle chermoula over everything.

Estimated cost: £5

Musical accompaniment: Miles Davis


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