Portuguese-Style Chicken Burger

While the chips are baking, thinly slice the brown onion. Thinly slice the tomato. In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar (for the onion) and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

While the onions caramelise, finely chop the garlic. Slice the lime (see ingredients) into wedges. In a medium bowl, combine the salt, garlic, smoked paprika, brown sugar (for the chicken), a squeeze of lime juice, a drizzle of olive oil and a pinch of chilli flakes (if using). Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Add the chicken to the marinade and toss to coat. Set aside.

Wipe out the frying pan then return to a medium heat with a drizzle of olive oil. When the oil is hot, cook the chicken until lightly browned and cooked through, 2-4 minutes each side (depending on thickness). Sprinkle over the shredded Cheddar cheese and cover with a lid or foil. Cook until the cheese has melted, 2-3 minutes. Remove the pan from the heat.

TIP: The sugar in the marinade may darken slightly in the pan. This makes the chicken even more delicious! TIP: The chicken is cooked through when it is no longer pink inside.

Place the bake-at-home burger buns on a wire rack in the oven for 3 minutes, or until heated through.