Classic Chicken Burger

While the fries are baking, thinly slice the red onion. Grate the beetroot. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the Aussie spice blend and a drizzle of olive oil. Add the chicken, season with salt and pepper and turn to coat. Set aside.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion and beetroot until softened, 5-6 minutes. Add the brown sugar, balsamic vinegar and warm water and cook until dark and sticky, 4-5 minutes. Transfer to a small bowl and cover to keep warm.

Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chicken until lightly browned and cooked through, 3-5 minutes each side (depending on size). Remove from the heat and set aside.

TIP: The chicken is cooked through when it's no longer pink inside.

Bake the butter burger buns directly on a wire oven rack until heated through, 3 minutes.