Classic Chicken and Chorizo Burger

Meanwhile, Halve, peel and thinly slice the onion.

Heat a drizzle of oil in a medium saucepan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Once the onions are golden, add the sugar for the onions (see pantry for amount) and half the red wine vinegar and cook until caramelised, 1-2 mins more. Set aside for later. 

Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film.

Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 2-3cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper.

Once the oil is hot, lay in the chicken, turn the heat down to medium and cook until golden brown, 7-8 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

While the chicken cooks, halve the tomatoes.

In a large bowl, combine the sugar, olive oil for the dressing (see pantry for both amounts) and remaining red wine vinegar. Season with salt, pepper and mix well.

Add the tomatoes to the dressing and toss to coat. Set aside for later.

Halve the burger buns.

Once the chicken is cooked, transfer to a board to rest for a couple of minutes. 

Meanwhile pop the buns into the oven to warm through, 2-3 mins.

When everything's ready, add the baby leaves to the tomato bowl and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.