Directions

1. Put the ketchup, brown sauce, sugar, vinegar and paprika in a heavy bottomed pan with 100ml of water. Bring to the boil and reduce the heat and simmer for 10 minutes stirring frequently. Take off the heat and cool.
2. In a bowl mix the mustard and milk with a whisk. Put the bread crumbs in another bowl.
3. Cut the Halloumi lengthways through the centre so that you have 4 squares. Dip each square in the milk and then the breadcrumbs. Repeat this so the squares have 2 coats of breadcrumbs and put in the fridge.
4. Set your home deep fat fryer to 110 degrees centigrade. Peel the potatoes. Cut them into thin chips and place in a container under running water for 10 minutes.
5. Blanch the chips in the oil for 8 to 10 minutes until just soft but not falling apart. Allow to cool.
6. When ready to cook, turn the fryer to 180 degrees Celsius. Fry the chips until golden brown and the halloumi for 2 minutes until golden brown.
7. Serve the burger in the bun with salad and tomatoes, chips and bbq sauce. You can also serve Sheesy Coleslaw on the side (see our recipe).