Crumbed Haloumi Burger & Smokey Aioli

Heat a medium frying pan over a medium-high heat with a drizzle of olive oil. Add the onion and cook, stirring often, until softened, 5-6 minutes. Add the balsamic vinegar, the water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

While the onion is caramelising, drain the haloumi and pat dry. In a shallow bowl, combine the plain flour and a good pinch of salt and pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the haloumi slices into the flour mixture, followed by the egg and finally in the panko breadcrumbs. Set aside on a plate. When the onion is done, wipe out the pan and return to a medium-high heat with enough oil to coat the base of the pan. Cook the haloumi until golden brown, 2 minutes each side. Set aside on a plate lined with paper towel.

While the haloumi is cooking, add the corn to the saucepan of boiling water. Cook until tender and bright yellow, 5 minutes. Drain.

Place the bake-at-home burger buns on a plate and microwave for 1 minute. Slice the buns in half. Wipe out the frying pan and return to a medium-high heat. Add the buns, cut-side down, and toast until golden, 3-4 minutes.

TIP: If you prefer, you can bake the buns in a 220°C/200°C fan-forced oven until heated through, 3-4 minutes.