Italian Cheesy Chicken Burger & Caramelised Onion

While the fries are baking, thinly slice the red onion. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, stirring, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl and cover to keep warm.

While the onion is cooking, thinly slice the tomato into half-moons.

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

Wash and dry the frying pan, then return to a medium-high heat. 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 to melt the cheese. Remove from the heat and set aside. While the cheese is melting, place the butter burger buns directly on a wire rack in the oven and bake until heated through, 3 minutes.

Slice the burger buns in half. Spread a layer of dill & parsley mayonnaise over the bases, then top with the cheesy chicken, caramelised onion, some tomato and mixed salad leaves. Serve with the fries.