Panko Haloumi Burger with Chipotle Aioli and Homemade Fries

Preheat oven to 200°C. Slice potatoes into thin batons (approx 4-5mm thick). Toss with olive oil, salt and pepper and spread over a lined baking tray. Bake for 20-25 minutes, turning fries over halfway to ensure even browning.

Slice haloumi into thick slices. Set up a crumbing station with three bowls: first with flour, salt and pepper. Second with the egg beaten with 2 tbsp water and the third with the panko. Dip the haloumi into the flour, then egg and finally the bread crumbs, pressing well to coat.

Heat a frypan over medium-high heat and add enough oil to coat the bottom. Once hot, fry the haloumi on both sides until golden. Set aside.

Cut the buns in half and toast in the oven with the fries for 2-3 minutes until hot. Alternatively you can toast them on a grill or frypan.

Slice tomato. Assemble burgers with a dollop of the chipotle mayo on the bottom, the haloumi patty, cos and tomato. Spread the caramelised onion on the underside of the top of the bun and serve with fries on the side.

Preheat oven to 200°C. Slice potatoes into thin batons (approx 4-5mm thick). Toss with olive oil, salt and pepper and spread over a lined baking tray. Bake for 20-25 minutes, turning fries over halfway to ensure even browning.

Slice haloumi into thick slices. Set up a crumbing station with three bowls: first with flour, salt and pepper. Second with the egg beaten with 2 tbsp water and the third with the panko. Dip the haloumi into the flour, then egg and finally the bread crumbs, pressing well to coat.

Heat a frypan over medium-high heat and add enough oil to coat the bottom. Once hot, fry the haloumi on both sides until golden. Set aside.

Cut the buns in half and toast in the oven with the fries for 2-3 minutes until hot. Alternatively you can toast them on a grill or frypan.

Slice tomato. Assemble burgers with a dollop of the chipotle mayo on the bottom, the haloumi patty, cos and tomato. Spread the caramelised onion on the underside of the top of the bun and serve with fries on the side.

Preheat oven to 200°C. Slice potatoes into thin batons (approx 4-5mm thick). Toss with olive oil, salt and pepper and spread over a lined baking tray. Bake for 20-25 minutes, turning fries over halfway to ensure even browning.

Slice haloumi into thick slices. Set up a crumbing station with three bowls: first with flour, salt and pepper. Second with the egg beaten with 2 tbsp water and the third with the panko. Dip the haloumi into the flour, then egg and finally the bread crumbs, pressing well to coat.

Heat a frypan over medium-high heat and add enough oil to coat the bottom. Once hot, fry the haloumi on both sides until golden. Set aside.

Cut the buns in half and toast in the oven with the fries for 2-3 minutes until hot. Alternatively you can toast them on a grill or frypan.

Slice tomato. Assemble burgers with a dollop of the chipotle mayo on the bottom, the haloumi patty, cos and tomato. Spread the caramelised onion on the underside of the top of the bun and serve with fries on the side.

Preheat oven to 200°C. Slice potatoes into thin batons (approx 4-5mm thick). Toss with olive oil, salt and pepper and spread over a lined baking tray. Bake for 20-25 minutes, turning fries over halfway to ensure even browning.

Slice haloumi into thick slices. Set up a crumbing station with three bowls: first with flour, salt and pepper. Second with the egg beaten with 2 tbsp water and the third with the panko. Dip the haloumi into the flour, then egg and finally the bread crumbs, pressing well to coat.

Heat a frypan over medium-high heat and add enough oil to coat the bottom. Once hot, fry the haloumi on both sides until golden. Set aside.

Cut the buns in half and toast in the oven with the fries for 2-3 minutes until hot. Alternatively you can toast them on a grill or frypan.

Slice tomato. Assemble burgers with a dollop of the chipotle mayo on the bottom, the haloumi patty, cos and tomato. Spread the caramelised onion on the underside of the top of the bun and serve with fries on the side.

Preheat oven to 200°C. Slice potatoes into thin batons (approx 4-5mm thick). Toss with olive oil, salt and pepper and spread over a lined baking tray. Bake for 20-25 minutes, turning fries over halfway to ensure even browning.

Slice haloumi into thick slices. Set up a crumbing station with three bowls: first with flour, salt and pepper. Second with the egg beaten with 2 tbsp water and the third with the panko. Dip the haloumi into the flour, then egg and finally the bread crumbs, pressing well to coat.

Heat a frypan over medium-high heat and add enough oil to coat the bottom. Once hot, fry the haloumi on both sides until golden. Set aside.

Cut the buns in half and toast in the oven with the fries for 2-3 minutes until hot. Alternatively you can toast them on a grill or frypan.

Slice tomato. Assemble burgers with a dollop of the chipotle mayo on the bottom, the haloumi patty, cos and tomato. Spread the caramelised onion on the underside of the top of the bun and serve with fries on the side.

Preheat oven to 200°C. Slice potatoes into thin batons (approx 4-5mm thick). Toss with olive oil, salt and pepper and spread over a lined baking tray. Bake for 20-25 minutes, turning fries over halfway to ensure even browning.

Slice haloumi into thick slices. Set up a crumbing station with three bowls: first with flour, salt and pepper. Second with the egg beaten with 2 tbsp water and the third with the panko. Dip the haloumi into the flour, then egg and finally the bread crumbs, pressing well to coat.

Heat a frypan over medium-high heat and add enough oil to coat the bottom. Once hot, fry the haloumi on both sides until golden. Set aside.

Cut the buns in half and toast in the oven with the fries for 2-3 minutes until hot. Alternatively you can toast them on a grill or frypan.

Slice tomato. Assemble burgers with a dollop of the chipotle mayo on the bottom, the haloumi patty, cos and tomato. Spread the caramelised onion on the underside of the top of the bun and serve with fries on the side.