Aussie Spiced Chicken Burger

While the wedges are baking, thinly slice the red onion. Thinly slice the tomato into rounds. 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 medium bowl, combine the Aussie spice blend and a drizzle of olive oil. Season with salt and pepper, then add the chicken and toss to coat.

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. Reduce the heat to medium and add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

Wipe out the frying pan and heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the chicken until lightly browned and cooked through, 2-4 minutes each side (depending on size). Transfer to a plate to rest.

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

Place the burger buns on a wire rack in the oven and bake until heated through, 3 minutes.