Step 1 of 6
Chicken & Halloumi Burgers
Put the chicken breasts between two pieces of parchment paper and use a rolling pin to gently pound them until about ½ inch (1 cm) thick. Cut each chicken breast into two even pieces.
Step 2
Pan method: Heat two skillets over medium-high heat, one containing the oil. Fry the chicken in the oiled pan for 3–4 minutes on each side until cooked through. Season, reduce the heat, drizzle in the chili sauce and half the lemon juice, and cook for a further 1–2 minutes until the sauce reduces. Remove from the heat.
Step 3
Air fryer method: Preheat the air fryer to 350°F for 4 minutes. Cook the chicken for 12 minutes. Drizzle over the chili sauce and remaining lemon juice and cook for a further 1–2 minutes until the sauce reduces and the chicken is cooked through. Keep warm.
Step 4
Pan method: while the chicken cooks, toast the buns cut-side down in the dry skillet for 30 seconds, then fry the halloumi slices in the same pan over medium-high heat for 2–3 minutes per side until deep golden. Air fryer: toast the buns at 400°F for 1–2 minutes, then cook the halloumi at 400°F for 10 minutes, turning halfway, until golden.
Step 5
Toss the shredded cabbage with the mayonnaise and remaining lemon juice to make the slaw.
Step 6
Spread the sour cream inside the toasted buns — hummus works just as well if you have some. Layer with the lettuce, chili chicken, halloumi, and roasted peppers. Drizzle with a little more chili sauce, spoon over the slaw, season with black pepper, and add the bun lids. Serve with any extra slaw on the side.