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You can become a part of history by joining in with a Coronation Big Lunch. And celebrity chefs Tom Kerridge, Kim-Joy and Jamie Oliver share fun food ideas with us to help bring together family, friends and communities across the UK to celebrate the coronation
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Use a coffee grinder to grind any extra dried mushrooms. Keep the mushroom powder in a sealed jar and use it to add flavour to pasta sauces, soups and stews
TOM’S UMAMI MUSHROOM & HALLOUMI BURGERS
Serves 4 Takes 20-25 minutes
“These superjuicy mushroom burgers are packed full of big umami flavours. The dried porcini powder in the butter adds an incredible savoury depth, which is enhanced with chilli, garlic and lemon zest. A thick slice of glazed halloumi makes each burger satisfyingly chunky.”
INGREDIENTS
• 2 x225g/8oz packs halloumi
• 8 portobello mushrooms, stems removed
For
the
umami
butter
• 160g/51/2oz butter, softened
• 2 tbsp white miso
• 1 tbsp light soy sauce
• 1 tsp dried porcini mushrooms, ground to a powder
• 1/2 tsp dried chilli flakes
• 2 large cloves garlic, peeled and finely grated
• Finely grated zest of 1/2 lemon
• Salt and freshly ground black pepper
To
assemble
• 4 brioche burger buns, split in half
• 4 tbsp sweet chilli or hot chilli sauce
• Afew handfuls of fresh rocket (or
4 if you prefer, one for each burger)
• 4 tbsp mayonnaise
1. Cut each block of halloumi in half, horizontally through the middle, to create 4 halloumi steaks.
2. For the umami butter, put all the ingredients into a bowl and mix until evenly combined, seasoning with a good pinch each of salt and pepper.