Dinner

Miso Mushroom & Halloumi Burgers Recipe

ByNoah Steele November 9, 2025November 9, 2025

Introduction

These miso mushroom and halloumi burgers offer a delicious vegetarian twist on a classic barbecue favorite. Packed with umami-rich miso butter, juicy portobello mushrooms, and golden halloumi cheese, they’re perfect for a flavorful outdoor meal.

A grilled burger with five visible layers sits on a white plate with a marbled white background. The bottom layer is a soft, golden hamburger bun with a slight shine. Above it is a layer of melted yellow cheese with a smooth texture. Next is a grilled halloumi slice, white with golden brown grill marks. On top of that are thick, grilled red onion rings that look tender and slightly charred. Above the onions, there are bright red slices of roasted red pepper. The top layer is a large, juicy grilled portobello mushroom cap with a dark, shiny caramelized texture, garnished with fresh green arugula leaves. The sesame seed bun top rests nearby on the plate with a few arugula sprigs on the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large portobello mushrooms, stalks removed
1 large red onion, cut into 4 thick slices

250g block halloumi, cut into 8 thick slices
4 burger buns, split

2 tomatoes, sliced
4 handfuls of rocket or other peppery leaves

Burger sauce of your choice, to serve
100g softened butter
2 tbsp white miso

2 tbsp light soy sauce
1 large garlic clove, grated

Instructions

Step 1: In a small bowl, beat together the softened butter, white miso, light soy sauce, and grated garlic to make the miso butter. Set aside.

Step 2: Light your barbecue and wait until the coals are ashen. Arrange the coals to create two heat zones: a hot side for direct grilling and a cooler side for gentle cooking.
Step 3: Brush the portobello mushrooms and red onion slices generously with some of the miso butter. Place them on the grill over direct heat and cook for about 10 minutes, turning and basting occasionally. Use a spatula to turn the onions carefully to keep the slices intact.
Step 4: Once the mushrooms and onions are charred and softened, move them to the cooler side of the grill to keep warm. Continue basting them occasionally with the miso butter.

Step 5: Grill the halloumi slices directly over the hot coals until browned and lightly charred on both sides, about 2–3 minutes per side.
Step 6: Brush the cut sides of the burger buns with the remaining miso butter and toast them lightly on the grill until golden.
Step 7: Assemble the burgers by layering mushrooms, onions, halloumi, tomato slices, rocket leaves, and a generous smear of your chosen burger sauce inside the toasted buns. Serve immediately.

Tips & Variations

If you don’t have a barbecue, you can grill the mushrooms, onions, and halloumi under a broiler or in a grill pan on your stovetop.
For extra flavor, marinate the mushrooms in the miso butter for 30 minutes before grilling.
Swap rocket for spinach or watercress if you prefer a milder green.

Storage

These burgers are best eaten fresh but can be stored separately in airtight containers in the refrigerator for up to 2 days. Reheat the mushrooms and halloumi gently in a pan or under the grill before assembling. Avoid reheating the buns to keep their texture intact.

How to Serve

A sandwich open-faced on a white plate showing multiple layers: the bottom layer is a golden toasted bun with melted yellow cheese, next a white grilled halloumi slice with brown grill marks, followed by thick slices of grilled red onion rings with caramelized edges, then bright red roasted bell pepper strips, and on top a large, juicy, charred portobello mushroom cap garnished with fresh green arugula leaves; the top bun with sesame seeds is placed slightly behind the sandwich, all set on a white marbled surface with some scattered arugula nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these burgers vegan?

To make this recipe vegan, replace the halloumi with thick slices of firm tofu or a plant-based cheese alternative and use a vegan butter substitute for the miso butter.

What if I don’t have white miso paste?

If white miso isn’t available, you can substitute it with yellow or red miso, but the flavor will be stronger. Use a slightly smaller amount and adjust to taste.