🍔 Turtle Bay Style Halloumi Burger

1 hour

1. Drain halloumi(2 g total)) and pat thoroughly dry with kitchen paper.
2. Slice each block lengthways into 2 thick slabs, giving 4 pieces roughly the size of your burger buns.
3. Whisk together unsweetened plant milk(100 ml), lime juice(1 tbsp), hot sauce(1 tbsp), soy sauce(1 tbsp), jerk seasoning(1.5 tsp), allspice(0.5 tsp), garlic powder(0.5 tsp), onion powder(0.5 tsp), dried thyme(0.25 tsp), ground ginger(0.25 tsp) and cayenne(0.0625 tsp).
4. Place the halloumi slabs in the marinade and leave for 15 minutes to 20 minutes. Halloumi doesn't need nearly as long as seitan; too long and the salt in the marinade starts drawing out too much moisture.
5. Mix plain flour(120 g), cornflour(60 g), baking powder(1 tsp), garlic powder(1 tsp), onion powder(1 tsp), sweet paprika(1 tsp), jerk seasoning(0.5 tsp), allspice(0.25 tsp), black pepper(0.5 tsp), white pepper(0.5 tsp), salt(0.25 tsp) and cayenne(0.25 tsp) in a wide bowl. Halloumi is already salty, so this uses less added salt than the seitan version.
6. In another bowl, mix unsweetened plant milk(120 ml), hot sauce(1 tsp) and jerk marinade(1 tsp).
7. Take a marinated halloumi slab and dredge it dry, then wet, then dry.
8. On the second dry coating, really press the flour mixture into the surface. This creates the craggy pieces of batter that give you a proper fried-chicken exterior.
9. For an even more aggressive crust, flick 1 to 2tablespoons of the wet coating mixture into the dry flour and rub it through with your fingers before coating. This creates little clumps of seasoned flour which become crispy nuggets on the outside.
10. Heat neutral frying oil(some) in a frying pan to 170–175°C.
11. Fry the halloumi slabs individually for 2 minutes to 3 minutes per side, until deep golden and crisp. Halloumi is already cooked, so you're only crisping the coating and warming the centre through; frying much longer turns it rubbery.
12. Transfer the fried pieces to a wire rack rather than kitchen paper.
13. Don't put the fried pieces directly onto a plate; the steam trapped underneath will soften the crust. A wire rack keeps the bottom crisp.
14. Mix mayonnaise(120 g), jerk seasoning(1.5 tsp), lime juice(1 tsp), maple syrup(1 tsp), light soy sauce(0.5 tsp), allspice(0.25 tsp), garlic powder(0.25 tsp), cayenne(0.0625 tsp) and hot sauce(0.5 tsp).
15. Refrigerate for at least 30 minutes before serving.
16. Taste before assembling. You want creaminess, gentle jerk spice, slight sweetness and lime.
17. If it tastes too spicy, add more mayonnaise(some) and a tiny amount of maple syrup(some).
18. Mash ripe avocados(2) roughly with lime juice(15 ml) and salt(0.25 tsp). Don't blend it; you want small pieces of avocado remaining so it feels substantial in the burger.
19. Thinly slice red onion(1).
20. Mix white vinegar(60 ml), water(60 ml), sugar(1 tbsp) and salt(0.5 tsp), then pour over the sliced onion.
21. Leave for at least 30 minutes, preferably 1 hour.
22. Drain thoroughly before putting the onions in the burger.
23. Wash and thoroughly dry wild rocket(60 g).
24. Keep refrigerated until assembly.
25. Use soft brioche-style buns(4).
26. Toast the cut sides in a frying pan with a tiny amount of butter(some). You want them golden on the inside and soft everywhere else. Don't toast them until crunchy; the bun needs to compress around the fried halloumi.
27. Spread a tablespoon of the mild jerk mayo over each bottom bun.
28. Add a small handful of wild rocket(some).
29. Place one piece of the fried halloumi on top.
30. Add 2tablespoons of the smashed avocado.
31. Add 1 to 2tablespoons of the pink onions.
32. Finish with another half tablespoon of the mild jerk mayo and place the top bun over the burger.
33. Give the top bun a gentle press. Don't squash it flat.
34. Serve immediately.
35. For the best texture, assemble the burger immediately after frying the halloumi. The contrast between the hot crispy coating, warm salty halloumi, cool avocado, creamy jerk mayo, peppery rocket and sharp pink onions is central to the burger.
36. Serve with skin-on fries(some) tossed with salt(some) immediately after frying.
37. Ahead of time, make the mild jerk mayo and pink onions; both keep well in the fridge for a few days.
38. On the day, marinate the halloumi, bread to order, fry, toast the bun, smash the avocado, dress the rocket and assemble.
39. Unlike the seitan version, the halloumi needs no overnight prep. It only takes 20 minutes to 25 minutes from marinating to plating.
40. Don't compromise on cornflour(some) in the coating; it gives you that brittle crunch.
41. Pat the halloumi thoroughly dry before marinating; too much surface moisture stops the crust from crisping.
42. Don't over-fry the halloumi; it's already cooked, so you're crisping the coating rather than cooking the centre.
43. Use wild rocket(some) rather than ordinary lettuce for the peppery flavour.
44. Use pink onions rather than cucumber pickles for the sharp, acidic element.
45. No BBQ sauce in this version; the mild jerk mayo alone carries the jerk flavour.