Ingredients

50ml honey

1 small jalapeño, deseeded (if you like) and finely chopped

½ tsp apple cider vinegar

¼ tsp smoked paprika

4 tbsp sunflower oil

4 burger buns, halved

1 tbsp sesame seeds

3 tbsp panko breadcrumbs

250g block halloumi, cut into 8 thick slices

50g garlic mayonnaise

½ whole pineapple, peeled, cored and cut into 6 spears

2 spring onions, finely sliced

Small handful of coriander, finely chopped

1 lime, juiced

1 tsp mild chilli powder

Small handful of parsley, finely chopped

1-2 tbsp apple cider vinegar

¼ red cabbage, thinly sliced

1 large carrot, grated or cut into thin matchsticks

2 shallots, thinly sliced

10 radishes, grated or cut into thin matchsticks

Instructions

Step 1: Make the hot honey by combining the honey and chopped jalapeño in a small pan over medium heat. Cook for 3-4 minutes, stirring occasionally, until the honey thins and infuses with the jalapeño flavor. Stir in the apple cider vinegar and smoked paprika, then remove from heat and let cool slightly.

Step 2: Prepare the salsa by heating a griddle or frying pan over medium-high heat. Brush the pineapple spears with some sunflower oil and grill for 4-6 minutes on each side until charred. Remove and let cool, then chop into small cubes. Mix with spring onions, coriander, lime juice, mild chili powder, parsley, and 1-2 tablespoons of apple cider vinegar. Season to taste.

Step 3: In a bowl, combine red cabbage, carrot, shallots, and radishes to make the slaw. Season well and add more vinegar if needed for extra tang.

Step 4: Heat 2 tablespoons of sunflower oil in a frying pan over medium heat. Toast the burger buns, cut-side down, for 2-3 minutes until golden. Remove and set aside.

Step 5: On a plate, mix sesame seeds and panko breadcrumbs. Coat both sides of the halloumi slices in this mixture and set aside.

Step 6: Heat the remaining sunflower oil in the frying pan over medium heat. Fry the halloumi slices for 3-4 minutes on each side until golden and crisp.

Step 7: Assemble the burgers by spreading garlic mayonnaise on the bun bases. Add a layer of slaw, two pieces of halloumi, a drizzle of hot honey, and a spoonful of pineapple salsa. Top with the bun lids and serve immediately.

Tips & Variations

For a milder spice, remove the jalapeño seeds before cooking the hot honey.

Try swapping halloumi for firm tofu if you prefer a vegan option, using vegan mayo instead of garlic mayonnaise.

Add avocado slices for extra creaminess and richness.

Use brioche buns for a sweeter contrast to the spicy and smoky flavors.

FAQs

Can I make the hot honey ahead of time?

Yes, you can prepare the hot honey a day in advance and store it in a sealed jar at room temperature or in the fridge. Warm slightly before using if it solidifies.

What can I use if I don’t have panko breadcrumbs?

You can substitute regular breadcrumbs or crushed cornflakes for panko. Panko provides extra crunch, but other options will still work well.