SAMMY’S HALLOUMI BURGERS WITH SPECIAL SAUCE

Makes 4

This is Sammy’s signature dish; he takes great pride in having nailed Maccy D’s ‘special sauce’. Who said meat-free Mondays need to take salad form? This is anything but boring.

60ml (¼ cup) extra-virgin olive oil

2 x 250 grams packets of Cypriot sheep and goat halloumi, drained and patted dry, halved horizontally

4 brioche buns, cut in half

80 grams unsalted butter, at room temperature

¼ iceberg or butter lettuce, trimmed and leaves separated

2 small vine-ripened tomatoes, sliced

1 small white onion, finely sliced into rings

SPECIAL SAUCE

2 dill pickles, drained, finely chopped

2 tablespoons tomato sauce

60 grams (¼ cup) whole-egg mayonnaise

2 teaspoons Dijon mustard

½ teaspoon garlic powder

¾ teaspoon onion powder sea salt flakes and freshly ground black pepper

To make the special sauce, place all the ingredients in a small bowl, season with salt and pepper and stir to combine. Set aside.

Preheat the oven grill to high.

Heat the oil in a non-stick frying pan or chargrill pan over medium-high heat. Cook the halloumi, in batches if necessary, for 2 minutes, turning once, until golden. Transfer to paper towel to drain, then set aside and keep warm.

Place the buns, cut-side up, under the grill for 30–60 seconds, until golden and toasted. Spread each cut side with the butter, then generously spread the special sauce on top. Layer the base of each bun with the lettuce, tomato, halloumi and onion. Finish with the bun tops and serve immediately.