Place the vegetable oil in a small saucepan over medium-high heat. Once the oil is hot, carefully lower the onion rings into the oil and cook for 5-7 minutes or until the onions are golden and crisp. Remove from the oil and transfer to a plate lined with absorbent paper. Set aside until ready to serve.
Preheat a BBQ to a medium heat.
Place mushrooms and haloumi slices on a tray. Drizzle with olive oil and season with salt and pepper.
Cook the mushrooms, gill side down for 4-5 minutes or until starting to soften. Flip the mushrooms and cook for a further 2-3 minutes.
Place the haloumi on the BBQ plate and cook for 2-3 minutes on each side.
In the meantime, cut the bread rolls in half.
To assemble the burgers, top the base of each bread roll with beetroot dip and top with rocket leaves. Place the haloumi and mushrooms on top then finish with crispy grief onions.
0 servings