Mexican-style mushroom and halloumi burger with rosemary fries

Name: Mexican-style mushroom and halloumi burger with rosemary fries | Asda Good Living
Total time: 55 min
Yield: 4
Cuisine: Mexican
Ingredients: 750g Potatoes (we used Maris Piper), cut into chips around 2cm wide; 1 tbsp Fresh Rosemary, finely chopped; 2 tbsp Rapeseed Oil; 2 Limes, juiced (use zest below); 1 Red Onion, finely sliced; 2.5 tbsp Olive Oil; 2 tsp Asda Chipotle Paste; 4 Portobello Mushrooms; 225g Asda Halloumi, sliced into 4; 100g Roasted Red Peppers, drained and cut into bite-sized pieces; Handful of Rocket; 4 The Bakery at Asda Sliced Brioche Burger Buns, toasted; 2 Limes, zest; 1/2 tsp Asda Chipotle Paste; 100g Low Fat Mayonnaise

This cheese stack is packed full of flavour - a moreish veggie alternative.

By Asda Good Living,24th May 2023

Cook: 55 Mins

Serves: 4

Price: £2.15 per serving

Nutritional Information

Each 405g serving contains

Energy
10773kj
636kcal

32%

Fat
35.6g

High
51%

Saturates
10.9g

High
55%

Sugars
12.2g

Low
14%

Salt
2.19g

High
37%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2660kj/636kcal

Ingredients

750g Potatoes (we used Maris Piper), cut into chips around 2cm wide

1 tbsp Fresh Rosemary, finely chopped

2 tbsp Rapeseed Oil

2 Limes, juiced (use zest below)

1 Red Onion, finely sliced

2.5 tbsp Olive Oil

2 tsp Asda Chipotle Paste

4 Portobello Mushrooms

225g Asda Halloumi, sliced into 4

100g Roasted Red Peppers, drained and cut into bite-sized pieces

Handful of Rocket

4 The Bakery at Asda Sliced Brioche Burger Buns, toasted

2 Limes, zest

1/2 tsp Asda Chipotle Paste

100g Low Fat Mayonnaise

Method

Preheat oven to 200°C/180°C fan/gas 6. For the fries, put the potatoes, rosemary, oil and a pinch of flaky sea salt onto a baking sheet and toss to combine. Bake for 35–40 mins, tossing occasionally until golden and crisp.

Add the lime juice to the red onions in a bowl. Toss and set aside to pickle.

Mix 2 tbsp oil and 2 tsp chipotle paste with a pinch of salt and brush over the mushrooms. Set a frying pan over a high heat and add the remaining oil. Once hot, fry the mushrooms for 5–6 mins on each side until golden. Press with a spatula to release the water and make crisp. Remove from the pan, cover with foil and set aside.

In the same pan add the halloumi and cook for 4 mins on each side until golden and crisp on the outside.

To make the sauce, mix together the lime zest, chipotle paste, mayo and the pickling liquid from the onions.

Spread the chipotle sauce on the toasted bun and layer up the rocket, red peppers, pickled onions, halloumi and mushroom. Place the burger bun on top to finish. Serve the fries on the side.