By Lea Brink
Just right for a Friday night
4 large hamburger rolls
200 g sliced haloumi
500 g rump steak
2 cups balsamic sauce
2 tablespoons brown sugar
1 tablespoon honey
100 g blueberries
1 beaten egg
80 g rocket leaves
Fry the rump steak in a bit of oil until golden brown on both sides (about five minutes on each side). Put aside to rest.
If the rump steak is still too raw to your taste, fry it for another few minutes.
Simmer the balsamic sauce, brown sugar, honey and blueberries together for about ten minutes or until the reduction sauce thickens. Put aside until the sauce has cooled.
First roll the haloumi slices in the flour and then in the beaten egg.
Deep-fry the crumbed haloumi slices in oil for 2 minutes until golden brown.
Slice the bread rolls in half and spread some butter on each side. Place in the oven for 30 seconds until the rolls are crisp and golden brown.
Cut the rump steak in slices and put them on top of the bread roll and add some of the rocket leaves.
Put some of the haloumi on top of the rocket leaves and ladle one or two spoons of the blueberry sauce on top of the haloumi. Put the top bread-roll half on top and serve the hamburger immediately.