Chèvre & Caramelized Onions Recipe
Prepare to fall in love with a flavor-packed vegetarian experience unlike any other: these Halloumi Burgers with Portobello, Chèvre & Caramelized Onions are the kind of meal that instantly impresses. Golden, squeaky halloumi and meaty portobello mushrooms stack together with creamy chèvre and glossy, tangy-sweet caramelized onions for pure burger bliss. Tucked inside a toasted bun with a slather of lemony avocado, this is one burger night where no one will miss the meat, and the keyphrase Chèvre & Caramelized Onions takes center stage as the ultimate combination of tang and richness.
Ingredients You’ll Need
Ingredients You’ll Need
These Halloumi Burgers are all about simple ingredients working in perfect harmony—each one brings a vital layer of taste, texture, or color. Let’s take a closer look at what makes every bite spectacular.
- Butter: Softens the onions and encourages that golden, caramelized finish.
- Vegetable oil: Helps butter handle higher heat and prevents burning as the onions cook.
- Red onion: Naturally sweet and vibrant, it’s the star for those glossy caramelized onions.
- Balsamic vinegar: Adds punchy depth and a touch of acidity to balance the onion’s sweetness.
- Sugar: Helps the onions break down and caramelize, lending irresistible sticky edges.
- Dried thyme: A hint of earthiness that elevates the overall aroma.
- Portobello mushrooms: Meaty, juicy, and satisfyingly substantial—the perfect burger “patty.”
- Salt and pepper: For drawing out flavors and balancing every layer.
- Halloumi cheese: Slices up thick, grills beautifully, and adds a salty, chewy bite.
- Chèvre cheese: Creamy, tangy goat cheese that melts into the mushrooms and brings Chèvre & Caramelized Onions to life.
- Avocado: Provides a buttery, creamy spread to contrast the other textures.
- Lemon juice: Brightens the avocado and keeps it from browning.
- Hamburger buns: Soft yet sturdy enough to hold all the juicy fillings.
- Arugula: A peppery, fresh pop of green that finishes off the burger with style.
How to Make Chèvre & Caramelized Onions
Step 1: Slowly Caramelize the Red Onions
Start by heating a small frying pan over medium heat, swirling in the butter and oil. Once the butter melts and the mixture is hot, add the thinly sliced red onions. Let them cook gently for about five minutes, stirring occasionally, to soften and release their sweetness without browning. This slow approach brings out their natural sugars.
Step 2: Add Balsamic and Sweeten
Sprinkle in the balsamic vinegar and sugar. Stir to coat every ribbon of onion, then let it simmer for another five minutes until the onions become sticky and glossy; you want those edges glistening and caramelized. This balances their deep flavor with a hint of vinegar tang.
Step 3: Finish with Thyme
Take the caramelized onions off the heat and stir in the dried thyme. Its earthiness melds beautifully with the sweet-savory notes, priming the mixture as the signature element of this Chèvre & Caramelized Onions combo.
Step 4: Grill the Portobello Mushrooms
With your flavor-packed onions out of the way, heat a dry pan (or grill pan if you have one) to medium-high. Season the portobello mushrooms on both sides with salt and pepper. Place them stem-side down and cook for about six to seven minutes, pressing occasionally with a spatula for an irresistible sear.
Step 5: Add Halloumi & Flip
Once the mushrooms are nicely browned one side, nestle the halloumi slices next to them. Flip the mushrooms, letting them brown on the other side for six to seven minutes more. The mushrooms will begin to release water—let them cook a minute or two longer for juiciness. Flip the halloumi slices after three minutes to get those dreamy golden stripes.
Step 6: Crumble on the Chèvre
As soon as the mushrooms and halloumi are done, take the pan off the heat and scatter the chèvre over the warm mushrooms. The heat will soften and slightly melt the goat cheese, setting the stage for that famous Chèvre & Caramelized Onions combination.
Step 7: Make Creamy Avocado Mash
In a shallow bowl, mash the ripe avocado until smooth. Add lemon juice, salt, and black pepper, then mix well. Taste and adjust seasoning to your liking. This vibrant, fresh mash adds a cooling richness to balance the depth of the other ingredients.
Step 8: Toast the Buns
Return your (now empty) pan to medium-high. Add the split hamburger buns cut-side down, pressing gently for about 30 seconds per side until golden and crisp. This quick toast keeps the buns from going soggy with all those glorious toppings.
Step 9: Assemble Your Halloumi Burgers
Time to bring it all together! Spread the avocado mash generously on each bottom bun, then top with a layer of arugula. Pile on a grilled halloumi slice, followed by the chèvre-topped portobello mushroom. Finish grandly with a spoonful of those sweet, thyme-flecked caramelized onions, and cap it all with the top bun. Serve immediately and bask in your burger brilliance.
How to Serve Chèvre & Caramelized Onions
Garnishes
A sprinkle of flaky sea salt or a scattering of fresh chives can add a delicate finish that highlights the richness of Chèvre & Caramelized Onions. For extra pop, try a twist of black pepper or even a dash of chili flakes to wake up your taste buds.
Side Dishes
Bright, crisp side salads or oven-baked sweet potato fries are ideal companions for these Halloumi Burgers. Their freshness contrasts with the creamy, earthy depth of the Chèvre & Caramelized Onions, creating a perfectly rounded meal. A light cucumber salad or pickled veggies can also lift every bite!
Creative Ways to Present
Try slicing your burger into halves or quarters and skewering with cocktail picks for an eye-catching party platter. Or nestle the ingredients onto toasted sourdough slabs as open-faced sandwiches for a modern, fork-and-knife approach. However you serve Chèvre & Caramelized Onions, let the colorful layers do the talking—they’ll look as magical as they taste.
Make Ahead and Storage
Storing Leftovers
If you find yourself with a few stray components, store the caramelized onions, chèvre, and grilled mushrooms separately in airtight containers in the fridge for up to three days. Halloumi is best fresh, but can be wrapped and refrigerated for a day or two; just be sure to keep the avocado mash wrapped tightly to prevent browning.
Freezing
While the mushrooms and caramelized onions freeze reasonably well, the halloumi’s texture and the avocado are less forgiving after a stay in the freezer. For best results, only freeze the mushroom and onion mixture (sealed in containers for up to three months). Thaw in the fridge overnight before reheating and assembling with fresh ingredients.
Reheating
To gently revive the halloumi, portobello mushroom, and Chèvre & Caramelized Onions components, use a skillet over low heat, adding a splash of water if things look dry. Avoid microwaving the halloumi for too long, as it can get rubbery. Assemble freshly toasted buns and a new batch of avocado mash before serving.
FAQs
Can I make the caramelized onions in advance?
Absolutely! The caramelized onions (the true jewel of this recipe) can be made a few days ahead and stored in the refrigerator. In fact, they get even sweeter and richer after sitting for a day or two, making your Chèvre & Caramelized Onions experience even better.
Is there a substitute for halloumi?
Though halloumi is unique in texture and flavor, you can use a thick slab of paneer or even extra-firm tofu for a similar grilled, chewy effect. Just be sure to season generously to bring out the best in every bite alongside your Chèvre & Caramelized Onions.
Can I make this gluten-free or vegan?
Yes! For gluten-free burgers, simply swap in your favorite gluten-free buns. For a vegan version, use vegan halloumi and vegan chèvre—both are becoming more available and taste fabulous with caramelized onions and mushrooms.
How do I stop the buns from getting soggy?
That quick pan-toasting step is essential! It creates a barrier that keeps all your juicy, saucy toppings (like the Chèvre & Caramelized Onions layer) inside the bun, not soaking into it. Assemble just before serving for the best texture.
What else can I do with leftover Chèvre & Caramelized Onions?
Spoon them over toasted baguette slices for a speedy appetizer, or fold them into a warm grain salad. They’re especially dreamy on pizza, flatbreads, or even as a creative addition to a breakfast omelet!
Final Thoughts
There’s nothing quite like the tangy, savory-sweet magic of Chèvre & Caramelized Onions, especially when layered in these decadent Halloumi Burgers. Try them for your next burger night—the flavors truly sing, and I promise you’ll be making them again and again!
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Chèvre & Caramelized Onions Recipe
- Total Time: 40 minutes
- Yield: 2 burgers 1x
- Diet: Vegetarian
Description
These Halloumi Burgers with Portobello, Chèvre & Caramelized Onions are a delightful vegetarian option packed with flavor and texture. Perfect for a meatless meal that satisfies even the most dedicated carnivores.
Ingredients
Caramelized Onions
- 1 Tbsp butter
- 1 Tbsp vegetable oil
- 1 medium-sized red onion (peeled & sliced thin)
- 1 Tbsp balsamic vinegar
- 1 Tbsp sugar
- ½ tsp dried thyme
Portobello & Halloumi
- 2 portobello mushrooms
- salt and pepper
- ⅓ lb halloumi cheese (sliced in half lengthwise)
- 3 Tbsp chèvre cheese (or other soft goat cheese)
- 1 ripe avocado (peel and pit removed)
- ½ lemon (juice only)
- ¼ tsp salt
- ¼ tsp black pepper
- 2 hamburger buns
- 1 small handful arugula (or other leafy greens)
Instructions
- Caramelized Onions – Heat a small frying pan over medium heat and add in the butter and vegetable oil. When hot and the butter is melted, add in the sliced red onion. Let cook slowly for about 5 minutes, until the onion has softened but not browned. When the onion is softened, add in the balsamic vinegar and sugar. Mix and cook for about 5 minutes, until sticky. Remove from the heat and mix in the dried thyme.
- Portobello & Halloumi – Place a dry pan over medium high heat and season the portobello mushrooms with salt and pepper on both sides. Cook the mushrooms for 6-7 minutes until slightly browned. Add the halloumi slices and cook for another 6-7 minutes until browned. Crumble chèvre cheese on top when done.
- Avocado Sauce – Mash the avocado meat in a bowl, add lemon juice, salt, and pepper. Mix well and set aside.
- To Serve Halloumi Burgers – Sear the hamburger buns, then assemble the burgers with avocado mash, arugula, halloumi, portobello mushroom with chèvre, caramelized onions, and the top bun. Serve hot.
Notes
- Ensure the halloumi and portobello are cooked to your desired texture for the best burger experience.
- Experiment with different types of cheese for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling, Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 burger
- Calories: 480
- Sugar: 5g
- Sodium: 840mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 60mg
Keywords: Halloumi Burger, Vegetarian Burger, Portobello Mushroom Burger, Caramelized Onions, Goat Cheese Burger
