Sweet, deeply savoury and fresh, these halloumi burgers will reassure the vegetarians at the table that they're not an afterthought, after all. But the carnivores will also relish the bouncy texture of pan-fried cheese served with sharp blistered tomatoes and a tangy caper aioli. Add golden chips and everyone will feel seen.
Preheat oven to 200°C fan-forced. Slice potatoes into wedges and place on a lined baking tray. Drizzle with 2 teaspoons oil, sprinkle with salt and bake for 25 minutes or until golden. While chips are cooking, continue with step 2.
Halve cherry tomatoes. Pick basil leaves from their stems. Peel and crush garlic. Finely chop eschalot and place in a bowl with garlic, red wine vinegar, 2 teaspoons olive oil and ¼ teaspoon salt.
Roughly chop capers. Finely zest and juice lemon. Place aioli, capers, lemon zest and juice in a small bowl and stir to combine.
Heat 2 teaspoons oil in a frypan over medium heat. Add tomato and cook, stirring, for 2 minutes or until slightly blistered and collapsed. Add eschalot dressing and cook for 30–60 seconds or until fragrant. Add most of the basil leaves and stir through. Transfer to a bowl and season to taste. Wipe out pan.
Halve halloumi horizontally to yield 2 thinner pieces. Return frypan to medium-high heat with remaining olive oil and halloumi. Cook for 1–2 minutes each side or until golden. Remove from pan and keep warm. Wipe out frypan.
Toast buns in frypan for 1–2 minutes or until golden. Spread buns with caper aioli and top with halloumi, some rocket and spoon over a little of the blistered tomatoes. Top with remaining basil and replace bun tops. Serve with chips.