Cheesy Beef, Haloumi & Creamy Pesto Burger

• Thinly slice brown onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring regularly until softened, 5-6 minutes. Reduce heat to medium. • Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

• Meanwhile, in a medium bowl, combine beef mince, fine breadcrumbs, the egg, tomato & herb seasoning and a pinch of salt. • Shape beef mixture into evenly sized patties (1 per person) slightly larger than your burger buns. Transfer to a plate. • Drain haloumi and pat dry. Slice haloumi horizontally to get 1 piece per person.

• Wash out the frying pan, then return to medium-high heat with enough olive oil to coat the base. Cook haloumi until golden brown, 2 minutes each side. Transfer to a paper towel-lined plate. • Return the pan to medium-high heat with a drizzle of olive oil. Cook beef patties until almost cooked through, 4-5 minutes each side (cook in batches if your pan is getting crowded).

• Transfer beef patties to a second lined oven tray. Sprinkle over Cheddar cheese. Bake until patties are cooked through and cheese is melted, 3-4 minutes. • Meanwhile, halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.