Halloumi and Caramelised Onion Burgers

Thinly slice onion.Heat 2 teaspoons oil in a large frypan over medium-low heat. Add onion and a pinch of salt flakes and cook, stirring occasionally, for 15 minutes or until softened and light golden.

While onion is cooking, place 20ml (1 tablespoon) oil,15ml (3 teaspoons) red wine vinegar, Dijon mustard,½ teaspoon sugar and a pinch of salt and pepper in a small bowl and whisk to combine. Set aside.

Add remaining sugar and red wine vinegar and the tomato paste to caramelised onions and cook, stirring frequently, for a further 5 minutes or until deeply caramelised. Transfer to a bowl and set aside to cool slightly. Wipe out pan.

Return frypan to medium heat. Halve burger buns and toast, cut-side down, for 1 minute. Set aside.

Wipe out pan and return to medium heat with remaining oil. Cut halloumi into 1cm-thick slices. Add to pan and cook, turning once, for 1–2 minutes each side or until golden.

Carefully separate lettuce leaves and slice tomatoes.Spread aioli over bun bases. Top with a few lettuce leaves, tomato, halloumi and caramelised onion and sandwich with bun tops. Place remaining lettuce on serving plates, drizzle with dressing and serve immediately.