Double Seared Chicken & Roasted Spud Burger

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine chicken, classic roast seasoning and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken 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.

• Meanwhile, grate carrot. • In a second medium bowl, combine shredded red cabbage, carrot and a drizzle of white wine vinegar and olive oil. Season to taste and set aside. • Wipe out and return frying pan to medium-high heat. Add red wine jus, a splash of water and any chicken resting juices. Stir to combine and simmer until slightly reduced, 1-2 minutes. • Halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.