Cheesy Mustard Chicken & Bacon Jam Burger

• While the fries are baking, thinly slice tomato and onion.
• Trim green butter lettuce and seperate leaves.
• Cut bacon into 1cm pieces.

• In a large frying pan, heat a drizzle of olive oil 
over medium-high heat. Cook onion and bacon 
until starting to brown, 5-6 minutes.
• Add the water, balsamic vinegar and brown 
sugar, stirring to combine. 
• Cook until reduced, 1 minute. Transfer to a bowl 
and set aside.

• In a medium bowl, combine chicken thigh, 
Dijon mustard, a generous pinch of salt and a 
drizzle of olive oil.
• In a shallow bowl, combine All-American spice 
blend, cornflour (see ingredients), the plain 
flour and a pinch of salt and pepper. Coat 
chicken into the flour mixture and set aside on 
a plate. 

• Wipe out frying pan, then return to medium-high 
heat with enough olive oil to cover the base. 
When oil is hot, dust off any excess flour, and 
cook chicken until golden, 2 minutes each side.
• Transfer chicken to a second lined oven tray, 
then top with shredded Cheddar cheese and 
bake until cooked through, 12-14 minutes. 
Transfer to a paper towel-lined plate.
• While the chicken is baking, halve burger buns 
and bake directly on a wire rack in the oven until 
heated through, 2-3 minutes.

TIP: Chicken is cooked through when it’s no longer 
pink inside.