Caesar-Style Chicken & Pancetta Burger

• While wedges are baking, thinly slice brown onion.
• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. 
• Cook onion until softened, 5-6 minutes. 
• Reduce heat to medium, then add the balsamic 
vinegar, brown sugar and the water. 
• Cook, stirring, until dark and sticky, 3-5 minutes. 
Transfer to a small bowl. 

• Halve snacking tomatoes.
• Slice cucumber into thin rounds.  
• Roughly chop baby cos lettuce (see ingredients).
• Place your hand flat on top of each chicken breast 
and slice through horizontally to make two thin 
steaks.
• In a medium bowl, combine garlic & herb 
seasoning, a drizzle of olive oil and a pinch of salt.
• Add chicken steaks, turning to coat.  

• Wipe out the frying pan and return to medium-high 
heat with a drizzle of olive oil. 
• Add chicken steaks and cook, until cooked through, 
3-5 minutes each side (cook in batches if your pan is 
getting crowded). Transfer to a plate.
• Return pan to medium-high heat with a drizzle of 
olive oil and cook pancetta, turning, until golden, 
4-5 minutes.

TIP: Chicken is cooked through when it’s no longer pink inside.  
TIP: The spice blend will char slightly in the pan, this 
adds to the flavour! 

• In a second medium bowl, combine tomatoes, 
cucumber, lettuce and a drizzle of olive oil and 
white wine vinegar. Season to taste with salt 
and pepper.
• Halve bake-at-home burger buns and bake directly 
on a wire oven rack, until heated through,  
2-3 minutes. 

Little cooks: Take the lead by tossing the salad!