Spiced Chicken & Double Bacon Burger

• While the wedges are baking, thinly slice onion. Thinly slice tomato into rounds. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Season with salt and pepper, then add chicken and turn to coat.

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 diced bacon and onion, stirring, until softened, 5-6 minutes. • Reduce the heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

If you've doubled your diced bacon, cook in batches for best results. Return all bacon to the pan and continue with the step above.

• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken until lightly browned and cooked through, 3-6 minutes each side (depending on thickness).

TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, halve burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.