Crumbed Haloumi & Sticky Bacon-Onion Burger

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and diced bacon, breaking bacon up with a spoon, until browned, 5-6 minutes. • Add the balsamic vinegar, the brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes. • Transfer to a small bowl.

• Slice haloumi horizontally to get one thin piece per person. • In a shallow bowl, place the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip haloumi into flour mixture to coat, then into egg and finally in breadcrumbs. Set aside on a plate. • Wipe out frying pan, then return to medium-high heat with enough olive oil to coat the base. When oil is hot, cook haloumi until golden brown, 2 minutes each side. Transfer to a paper towel-lined plate.

• While the haloumi is cooking, cook corn in the saucepan of boiling water until tender and bright yellow, 5 minutes. • Drain corn, then set aside.

• Halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.