Portobello Mushroom and Haloumi Burger with a Garlic Turkish Bun and Wedges.

Preheat oven to 200°C. Place potatoes into the microwave and cook on high power for 3 minutes. Cut potatoes into wedges and toss in oil, salt and pepper. Place wedges on a lined baking tray and bake for 20-25 minutes or until golden brown.

Thickly slice tomato. Slice haloumi (two slices per person). Remove butter from fridge to soften. Peel and mince garlic. Wipe mushrooms with some kitchen roll. Season the mushroom caps with a generous amount of olive oil, paprika spice mix, salt and pepper.

Heat frying pan or griddle pan over a medium high heat. Place the mushrooms in the pan and cook each side for 4-5 minutes. Add the sliced haloumi in a single layer. Cook until golden brown, 1-2 minutes each side.

In a small bowl, combine the softened butter with the minced garlic. Cut buns in half and spread with garlic butter. Wipe out the frying pan before placing back on the heat. Place buns in the frying pan cut side down. Toast for 2-3 minutes or until golden and toasted.

Spread mayonnaise over both sides of the bun. Place the tomato slice and mushroom on the bun and top with haloumi and rocket. Serve the burger alongside the wedges and any remaining mayo. Enjoy.

Preheat oven to 200°C. Place potatoes into the microwave and cook on high power for 3 minutes. Cut potatoes into wedges and toss in oil, salt and pepper. Place wedges on a lined baking tray and bake for 20-25 minutes or until golden brown.

Thickly slice tomato. Slice haloumi (two slices per person). Remove butter from fridge to soften. Peel and mince garlic. Wipe mushrooms with some kitchen roll. Season the mushroom caps with a generous amount of olive oil, paprika spice mix, salt and pepper.

Heat frying pan or griddle pan over a medium high heat. Place the mushrooms in the pan and cook each side for 4-5 minutes. Add the sliced haloumi in a single layer. Cook until golden brown, 1-2 minutes each side.

In a small bowl, combine the softened butter with the minced garlic. Cut buns in half and spread with garlic butter. Wipe out the frying pan before placing back on the heat. Place buns in the frying pan cut side down. Toast for 2-3 minutes or until golden and toasted.

Spread mayonnaise over both sides of the bun. Place the tomato slice and mushroom on the bun and top with haloumi and rocket. Serve the burger alongside the wedges and any remaining mayo. Enjoy.

Preheat oven to 200°C. Place potatoes into the microwave and cook on high power for 3 minutes. Cut potatoes into wedges and toss in oil, salt and pepper. Place wedges on a lined baking tray and bake for 20-25 minutes or until golden brown.

Thickly slice tomato. Slice haloumi (two slices per person). Remove butter from fridge to soften. Peel and mince garlic. Wipe mushrooms with some kitchen roll. Season the mushroom caps with a generous amount of olive oil, paprika spice mix, salt and pepper.

Heat frying pan or griddle pan over a medium high heat. Place the mushrooms in the pan and cook each side for 4-5 minutes. Add the sliced haloumi in a single layer. Cook until golden brown, 1-2 minutes each side.

In a small bowl, combine the softened butter with the minced garlic. Cut buns in half and spread with garlic butter. Wipe out the frying pan before placing back on the heat. Place buns in the frying pan cut side down. Toast for 2-3 minutes or until golden and toasted.

Spread mayonnaise over both sides of the bun. Place the tomato slice and mushroom on the bun and top with haloumi and rocket. Serve the burger alongside the wedges and any remaining mayo. Enjoy.

Preheat oven to 200°C. Place potatoes into the microwave and cook on high power for 3 minutes. Cut potatoes into wedges and toss in oil, salt and pepper. Place wedges on a lined baking tray and bake for 20-25 minutes or until golden brown.

Thickly slice tomato. Slice haloumi (two slices per person). Remove butter from fridge to soften. Peel and mince garlic. Wipe mushrooms with some kitchen roll. Season the mushroom caps with a generous amount of olive oil, paprika spice mix, salt and pepper.

Heat frying pan or griddle pan over a medium high heat. Place the mushrooms in the pan and cook each side for 4-5 minutes. Add the sliced haloumi in a single layer. Cook until golden brown, 1-2 minutes each side.

In a small bowl, combine the softened butter with the minced garlic. Cut buns in half and spread with garlic butter. Wipe out the frying pan before placing back on the heat. Place buns in the frying pan cut side down. Toast for 2-3 minutes or until golden and toasted.

Spread mayonnaise over both sides of the bun. Place the tomato slice and mushroom on the bun and top with haloumi and rocket. Serve the burger alongside the wedges and any remaining mayo. Enjoy.

Preheat oven to 200°C. Place potatoes into the microwave and cook on high power for 3 minutes. Cut potatoes into wedges and toss in oil, salt and pepper. Place wedges on a lined baking tray and bake for 20-25 minutes or until golden brown.

Thickly slice tomato. Slice haloumi (two slices per person). Remove butter from fridge to soften. Peel and mince garlic. Wipe mushrooms with some kitchen roll. Season the mushroom caps with a generous amount of olive oil, paprika spice mix, salt and pepper.

Heat frying pan or griddle pan over a medium high heat. Place the mushrooms in the pan and cook each side for 4-5 minutes. Add the sliced haloumi in a single layer. Cook until golden brown, 1-2 minutes each side.

In a small bowl, combine the softened butter with the minced garlic. Cut buns in half and spread with garlic butter. Wipe out the frying pan before placing back on the heat. Place buns in the frying pan cut side down. Toast for 2-3 minutes or until golden and toasted.

Spread mayonnaise over both sides of the bun. Place the tomato slice and mushroom on the bun and top with haloumi and rocket. Serve the burger alongside the wedges and any remaining mayo. Enjoy.

Preheat oven to 200°C. Place potatoes into the microwave and cook on high power for 3 minutes. Cut potatoes into wedges and toss in oil, salt and pepper. Place wedges on a lined baking tray and bake for 20-25 minutes or until golden brown.

Thickly slice tomato. Slice haloumi (two slices per person). Remove butter from fridge to soften. Peel and mince garlic. Wipe mushrooms with some kitchen roll. Season the mushroom caps with a generous amount of olive oil, paprika spice mix, salt and pepper.

Heat frying pan or griddle pan over a medium high heat. Place the mushrooms in the pan and cook each side for 4-5 minutes. Add the sliced haloumi in a single layer. Cook until golden brown, 1-2 minutes each side.

In a small bowl, combine the softened butter with the minced garlic. Cut buns in half and spread with garlic butter. Wipe out the frying pan before placing back on the heat. Place buns in the frying pan cut side down. Toast for 2-3 minutes or until golden and toasted.

Spread mayonnaise over both sides of the bun. Place the tomato slice and mushroom on the bun and top with haloumi and rocket. Serve the burger alongside the wedges and any remaining mayo. Enjoy.