'shroom burger with onion rings

The ultimate vegie burger.

  • 35 mins cooking
  • Serves 4
  • Print
Our ultimate vegie burger uses a low-carb mushroom bun stuffed with vibrant beetroot and perfectly grilled haloumi and served with crunchy onion rings.
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  • ½ cup (150g) whole-egg mayonnaise
  • ¼ cup (30g) char-grilled capsicum, chopped finely
  • 8 large portobello mushrooms (800g)
  • ¼ cup (60ml) rice bran oil
  • 250 grams haloumi, sliced into 4 crossways
  • 2 cups loosely packed watercress sprigs
  • 1 large ready-to-eat cooked beetroot (150g), sliced (see tips)
  • 1 large tomato (220g), sliced thinly
Onions rings
  • ⅓ cup (50g) tapioca flour
  • ⅓ cup (40g) almond meal
  • 1 egg
  • ¼ cup (60ml) milk
  • 1 medium onion (150g), cut into 1cm rings
  • 1 tablespoon tapioca flour, extra
  • rice bran oil, for deep-frying


  • 1
    Combine mayonnaise and capsicum in a small bowl; season.
  • 2
    Make onion rings. Combine flour and almond meal in a medium bowl; make a well in the centre. Add egg and milk; whisk to combine. Season. Coat onion rings in extra flour in a medium bowl. Fill a large saucepan one-third full with oil; heat to 180°C (or until a cube of bread turns golden in 15 seconds). Dip onion rings into batter. Deep-fry, in batches, for 30 seconds each side or until browned lightly and crisp. Drain on paper towel.
  • 3
    Place mushrooms and 2 tablespoons of the oil in a medium bowl; toss to coat. Cook mushrooms on a heated grill plate (or grill or barbecue) over medium heat for 3 minutes each side or until just tender. Transfer to a heatproof plate; cover to keep warm.
  • 4
    Brush haloumi with remaining oil. Cook on heated grill plate for 1 minute each side or until browned.
  • 5
    Place 4 mushrooms, stem-side up, onto plates. Top with watercress, haloumi, beetroot, tomato and mayonnaise mixture. Top with remaining mushrooms, stem-side down. Secure with a skewer. Serve with onion rings.


Ready-to-eat cooked beetroot comes in vacuum-sealed packets in the fruit and vegetable section of your supermarket. You will need four skewers for this recipe. For a green boost replace the mayonnaise mixture with kalenaise (see page 154). Save the frying oil by allowing it to cool then straining through a funnel back into the bottle for another use.
serving suggestion Serve with oven-baked kumara (orange sweet potato) wedges.

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