Caesar-Style Chicken & Bacon Burger

While the wedges are baking, thinly slice red onion. Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion and diced bacon, breaking it up with a spoon, until softened, 5-6 minutes. Reduce the heat to medium, then add the balsamic vinegar, brown sugar and water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.

Cut tomato into wedges. Thinly slice radish. Roughly chop green butter 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 and turn to coat.

Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 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! TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is cooking, combine garlic aioli, Dijon mustard (see ingredients) and grated Parmesan cheese in a small bowl. Season with pepper and mix well. In a second medium bowl, combine tomato, radish, lettuce and a drizzle of olive oil and white wine vinegar. Season to taste. Bake burger buns directly on a wire oven rack until heated through, 3 minutes.