Double Classic Chicken & Caramelised Onion Burger

• Meanwhile, thinly slice onion (see ingredients)
and cucumber. Place your hand flat on top of 
chicken breast and slice through horizontally to 
make two thin steaks. 
• In a medium bowl, combine classic roast 
seasoning and a drizzle of olive oil. 
• Add chicken breast, season with salt and 
pepper and turn to coat. Set aside. 
Little cooks: Don your goggles and have a go at 
peeling off the onion's outer layer!

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Cook onion, stirring, 
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 bowl and cover to keep warm.

• Wipe out the pan, then return to medium-high 
heat with a drizzle of olive oil. 
• When oil is hot, add chicken and cook, until 
cooked through, 3-5 minutes each side (cook in 
batches if your pan is getting crowded).
TIP: Chicken is cooked through when it's no longer 
pink inside.

• While the chicken is cooking, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.