Crumbed Haloumi Burger & Smokey Aioli

Heat a large 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, combine the plain flour and a pinch of salt and pepper in a shallow bowl. 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. Transfer to a plate lined with paper towel.

While the haloumi is cooking, cook the corn in the boiling water until tender and bright yellow, 5 minutes. Drain.

Place the bake-at-home burger buns on a plate and microwave for 1 minute. Cut the buns in half. Wipe out the frying pan and return to a mediumhigh 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.