1. Preheat barbecue to high, approximately 290 °C (550 °F).
2. Sprinkle steak spice on a small plate, light press both sides of each patty into spices, then set aside.
3. Cut halloumi block horizontally into 4 large slices.
4. Using a paring knife, cut peaches in half around the core, remove cores, then cut each half in half for a total of 8 slices.
5. Cut onion into thin slices and cut tomato into 4 thick slices.
6. Line the grill with a reusable baking sheet. Place patties on the sheet, close the lid and cook for 5 to 7 minutes depending on the size of the patties.
7. Flip patties, then add halloumi and peach slices to the baking sheet next to the meat. Cook for 5 to 7 minutes until patties are fully cooked, flipping cheese and peaches halfway through cooking.
8. Remove patties, halloumi and peaches and set aside on a plate.
9. Heat buns for 1 or 2 minutes on the grill, cut side down.
10. Place beef patties on the bottom buns, then top with halloumi, peaches, tomato, onion and lettuce. Serve.

This recipe is best prepared just before serving.

This recipe is courtesy of: Geneviève O’Gleman

Photo credit: O’Gleman Média/Sylvie Li

Chef’s secret

Unlike conventional ground meat, which comes from several cuts, ground chuck comes from the shoulder only. Grilling chuck gives it a steak-like flavour, making it a great choice in this restaurant-quality burger!