Classic Halloumi & Beetroot Relish Burger

• While the wedges are baking, thinly slice onion (see ingredients). 
• Scrub, peel and grate beetroot. 
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and beetroot, stirring, until softened, 5-6 minutes. 
• Add the balsamic vinegar, brown sugar and warm water. Cook until dark and sticky, 4-5 minutes. Transfer to a bowl and cover to keep warm. Wipe out the pan with paper towel. 

TIP: Wear rubber gloves to prevent beetroot staining your hands.  

• In a shallow bowl, add the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place fine breadcrumbs and classic roast seasoning. 
• Dip the halloumi slices into the flour mixture, followed by egg, and finally in the fine breadcrumbs. Set aside on a plate.

• Return the pan to a medium-high heat with a drizzle of olive oil. 
• Cook halloumi until golden brown, 1-2 minutes each side. Set aside on a paper towel-lined plate.

• While the patties are cooking, place the butter burger buns directly on a wire rack in the oven and bake until heated through, 3 minutes.