Mushroom burgers with haloumi and hemp pesto – Food & Home Magazine

Ingredients

• <h3>PESTO</h3>
• 160g fresh basil leaves, loosely packed
• 20g hemp hearts/seeds
• 20g Parmesan cheese, freshly grated
• 3 tbsp hemp-seed oil
• 1 garlic clove, peeled
• fresh lemon juice, to taste
• sea salt flakes and freshly ground
• black pepper, to taste
• <h3>BURGERS</h3>
• 8 large brown mushrooms
• 1 tbsp olive oil
• hemp-seed oil, to fry
• 1 fennel bulb, sliced
• 12 slices haloumi cheese
• 1 baby gem lettuce, leaves separated
• 2 tomatoes, sliced
• 12 Peppadews
• salt and freshly ground black pepper, to taste
• sweet potato fries, to serve