Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “thyme”

Mushroom, Haloumi and Avocado Burgers

Mushrooms!  What a wonderful food…  Where would a vegetarian be without them…  We adore these burgers and we aren’t vegetarians but they are so damned delicious I defy even the most staunch meat-eater to turn their nose up at these.

The giant field mushrooms are ideal for this as they are big and thick so the texture really is like a meaty burger.  The sweetness of the mushroom and the slight saltiness of the haloumi cheese is a perfect match.  The avocado gives a lovely zing to the entire proceedings…

Mushroom Burgers


4 wholemeal buns

4 large field or Portobello mushrooms

1 packet of Haloumi cheese sliced into 4 thick slices

1 teaspoon Olive oil

1 long red chilli (seeds removed) finely sliced

1 large clove of garlic finely sliced

Zest and juice of 1 lemon

1 teaspoon honey

1 teaspoon apple cider vinegar

Couple of sprigs of thyme, finely sliced

Handful of baby spinach leaves

1 ripe avocado

Couple of tablespoons mayonnaise

Salt & pepper to season


Mash the avocado and mix with half the lemon juice

Season to taste and set aside

Meanwhile heat the oil in a large non-stick pan and gently fry the mushrooms for a few minutes until just softened.

Add in the garlic, chilli, zest and rest of lemon juice and sauté for a minute or two

Season with a little salt & pepper to taste

Drizzle over the honey and apple cider vinegar and top with thyme sprigs.

Coat the mushrooms thoroughly and leave on very low heat until ready to assemble the burgers

In the meantime in another clean fry-pan, fry the haloumi cheese slices until golden brown on each side

Spilt each bun and lightly toast cut side up under a grill

Spread a generous amount of mashed avocado on the one cut side up half of each bun

Top with a slice of haloumi, then a mushroom (with some of the lovely sauce)

Finish off with fresh baby spinach leaves and spread some mayonnaise on the cut side of the top half of the bun


Bon Appetit!   🙂

Delicious Beef and Guinness Stew

Cold winter nights in Melbourne and time to enjoy a rich simmering pot of Beef & Guinness stew…   Bubbling away on the stove top the aroma is wonderful and comforting.  I adapted this recipe I found on the internet and added in some balsamic vinegar at the end of cooking.  It adds a deep colour and richness to the stew and a bit of zing as well…

I served this with traditional Irish Champ which is lovely with any meat dish.  The left overs are in the freezer waiting to go into a lovely pie!

Amounts below will serve 8 people…

Beef & Guinness Stew


1 packet streaky bacon cut into small pieces

2 kgs diced casserole beef cut into 2-inch pieces

1 teaspoon salt or more to taste

Freshly ground black pepper to taste

2 onions, coarsely chopped

1/2 teaspoon salt

4 cloves garlic, minced

1 large can of Guinness

1 small tub of tomato paste

6 sprigs of fresh thyme

6 carrots cut into 1-inch pieces

4 stalks celery cut into 1-inch pieces

2 teaspoons white sugar

1/2 teaspoon freshly ground black pepper or to taste

4 cups of chicken stock or as needed to cover

2 tablespoons of balsamic vinegar



Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp

Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.

Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste.

Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned

Place beef in stew pot with bacon, leaving fat in skillet.

Add in the onions and cook onions in the retained fat in the skillet until lightly browned

Add in the garlic with onions until soft

Pour beer into skillet and stir with a wooden spoon to de-glaze the pan

Pour cooking liquid from skillet into the stew pot.

Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper and enough chicken broth to cover.

Bring stew to a gentle simmer, stirring to combine; reduce heat to low

Simmer stew until beef is fork-tender or about 2 hours

Stir stew occasionally and skim fat or foam if desired.

If the stew has not thickened enough raise heat to medium-high.

Bring stew to a low boil and cook until stew has cooked down and thickened

Remove and discard thyme

Add in balsamic vinegar and adjust salt and pepper to taste

Sprinkle with fresh thyme and serve with Irish Champ (mashed potatoes with butter, milk, salt & pepper and finely sliced spring onions mixed through)


Bon Appetit!   🙂

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