Double Cheesy Mustard Chicken & Bacon Jam Burger

• While the fries are baking, thinly slice tomato 
  and onion (see ingredients).
• Trim green butter lettuce and seperate leaves.
• Slice avocado in half and scoop out flesh.
• In a medium bowl, mash avocado with a drizzle 
  of olive oil and white wine vinegar until 
  smooth. Season to taste with salt and pepper. 
  Set aside.
• Cut streaky 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 large 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 in 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, 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 oven rack until heated through, 2-3 minutes.

TIP: Chicken is cooked through when It's no longer pink inside.
TIP: Cook in batches if your pan is getting crowded.