Crumbed Halloumi & Chicken Burger

• Thinly slice red onion and radish. Thickly slice tomato. Cut halloumi into two thin steaks.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

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

• Meanwhile, pat halloumi dry. In a shallow bowl, combine the plain flour, Nan's special seasoning and a good pinch of pepper. In a second shallow bowl, whisk the egg. 
• In a third shallow bowl, place the panko breadcrumbs. Dip halloumi slices into the flour mixture, followed by the egg and finally in the panko breadcrumbs. Set aside on a plate.
• When the onions are done, wipe out the pan and return to medium-high heat with enough olive oil to coat the base of the pan. Add crumbed halloumi and cook until golden brown, 2 minutes each side. Set aside on a paper towel-lined plate.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.

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

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