Classic Chicken & Haloumi Burger

While the fries are baking, thinly slice the red onion. Thinly slice the tomato. Slice the haloumi in half crossways to get 1 thin steak per person. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine the Aussie spice blend and a drizzle of olive oil. Add the chicken, season with salt and pepper and turn to coat. Set aside.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion until softened, 5-6 minutes. Add the brown sugar, balsamic vinegar and the warm water and cook until dark and sticky, 4-5 minutes. Transfer to a bowl and cover to keep warm.

Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. Cook the haloumi until golden brown, 1-2 minutes each side. Set aside on a plate lined with paper towel. Return the pan to a medium-high heat with another drizzle of olive oil, if needed. When the oil is hot, cook the chicken until lightly browned and cooked through, 3-5 minutes each side (depending on size). Remove from the heat and set aside.

TIP: The chicken is cooked through when it's no longer pink inside.

Bake the burger buns directly on a wire oven rack until heated through, 3 minutes.