Italian Cheesy Chicken Burger & Beetroot Relish

While the fries are baking, thinly slice the red onion. Scrub and grate the beetroot. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion and beetroot, stirring, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and cook until dark and sticky, 4-5 minutes. Transfer to a bowl and cover to keep warm.

TIP: Wear rubber gloves to prevent the beetroot from staining your hands.

While the relish is cooking, place your hand flat on top of each chicken breast. Use a sharp knife to slice through horizontally to make two thin steaks.

In a large bowl, combine the Italian herbs (see ingredients), the salt and a drizzle of olive oil. Add the chicken breast, then season with pepper and turn to coat.

Wash and dry the frying pan, then return to a medium-high heat with a drizzle of olive oil (if needed). Cook the chicken until cooked through, 3-5 minutes each side (cook in batches if the pan is getting crowded). In the last 3 minutes of cook time, sprinkle the grated Parmesan cheese over the chicken and cover with a lid (or foil) to melt the cheese. Remove from the heat and set aside. Meanwhile, bake the butter burger buns directly on a wire oven rack in until heated through, 3 minutes.