Caesar-Style Chicken & Bacon Burger

• While the wedges are baking, thinly slice brown onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and diced bacon, breaking up the bacon with a spoon, until the onion is softened and the bacon is golden, 5-6 minutes. Reduce the heat to medium. • Add the balsamic vinegar, the brown sugar and the water. Cook, stirring, until dark and sticky, 3-5 minutes. Transfer to a small bowl.

• Cut tomato into wedges. Thinly slice cucumber. Roughly chop baby cos lettuce (see ingredients). • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of salt. Add chicken steaks, turning to coat.

• Wipe out pan and return to a medium-high heat with a drizzle of olive oil. Add chicken steaks and cook until cooked through (when no longer pink inside), 3-5 minutes each side (cook in batches if your pan is getting crowded).

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• While the chicken is cooking, lightly crush black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin. • In a second small bowl, combine crushed peppercorns and mayonnaise. • In a second medium bowl, combine tomato, cucumber, lettuce and a drizzle of olive oil and vinegar. Season to taste. • Halve bake-at-home burger buns and bake directly on a wire oven rack, until heated through, 2-3 minutes.