Step 1

Start by making the sauce. Place the sticky chilli sauce ingredients into your smallest saucepan and bring to the boil. Stir, and cook for a further 1-3 minutes until the sauce has reduced down to a runny syrup and then turn off the heat (it will thicker further as it cools).

Step 2

Heat 1 tbsp of the oil in a frying pan (skillet) and fry the mushrooms with 1/8 tsp of salt and 1/8 tsp pepper until browned, then remove from the pan.

Step 3

Add the remaining 1 tbsp of oil to the pan and heat.

Step 4

Place the semolina in a shallow bowl and stir in the remaining 1/8 tsp of salt and 1/8 tsp pepper.

Step 5

Crack the egg into a small shallow bowl and whisk lightly with a fork.

Step 6

Dip the halloumi slices into the egg, then coat in the semolina.

Step 7

Place the coated halloumi into the pan and fry on a medium-high heat for 2-3 minutes on each side – until golden brown.

Step 8

Place bottoms of the two toasted brioche rolls on two plates and top with the lettuce and mushroom slices.

Step 9

Once the halloumi is cooked, place it on top of the mushrooms. Top with slices of red onion and then drizzle over a little of the sauce. Place the top of the buns on the burgers and serve with any leftover sauce.