Rosemary Chicken Burger

Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks.

Heat a large frying pan over a medium-high heat. Add the chicken steaks and cook until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). TIP: The chicken is cooked when it is no longer pink inside.

While the mushrooms are cooking, place the grated Parmesan cheese in even circles (about the same size as a burger bun, one per person) on a second lined oven tray. Bake until the cheese is golden and crisp at the edges, 8-10 minutes. Remove from the oven - the Parmesan crisps will become crisp as they cool. TIP: Keep an eye on the cheese crisps, they can burn quickly!

Return the frying pan to a medium-high heat with the butter and a drizzle of olive oil. Cook the onion, stirring, until soft, 6-7 minutes. Add the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Place the bake-at-home burger buns on a wire rack in the oven until heated through, 3 minutes.