BBQ Mushroom Haloumi & Tomato Burgers


Prep 20 mins | Cook 15 mins | Serves 4


  • 4 large Portobella flat mushrooms, trimmed
  • 1 yellow capsicum, trimmed, deseeded and cut into 8 pieces length ways
  • Olive oil cooking spray
  • 250g haloumi cheese, sliced
  • 2 ripe oxheart, heirloom or vine-ripened tomatoes, sliced
  • 50g baby spinach leaves
  • lemon wedges and dukkah*, to serve


Yoghurt & tahini dressing: 

  • ⅓ cup Greek-style natural yoghurt
  • 1 tbs tahini**
  • 1 tbs lemon juice

* Dukkah is a dry mixture of sesame seeds, hazelnuts, coriander and cumin flavoured with herbs. It’s available at some greengrocers and supermarkets. 

**Tahini is a creamy sesame seed paste available from supermarkets.





To make dressing, place all ingredients in a bowl. Season with salt and pepper. Whisk to combine. Set aside.


Preheat a greased barbecue plate on medium-high heat. Liberally spray mushrooms and capsicum with oil. Barbecue mushrooms and, capsicum, in batches, for 3-4 minutes on each side until tender. Transfer to a baking tray. Keep warm. Spray haloumi with oil, barbecue for 1-2 minutes on each side. Transfer to a plate.


To serve, top each mushroom with haloumi, capsicum and tomatoes. Serve with spinach leaves, yoghurt & tahini dressing and dukkah, if using.


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