Caesar-Style Burger with Grilled Chicken and Serrano Ham

Slice the onion into half rings. Heat a light drizzle of olive oil in a frying pan over medium-high heat and fry the onion for 6 - 8 minutes. In the last minute, deglaze the onion with the balsamic vinegar. Remove from the pan and set aside. Meanwhile, slice the cucumber. Set aside 2 little gem leaves per person to use later. Roughly chop the rest. 

Boil plenty of water in a pot or saucepan. Heat a drizzle of olive oil in the reserved pan over medium-high heat. Season the chicken with the rest of the Italian herbs, salt and pepper and fry for 2 minutes per side. Reduce the heat and fry for further 4 minutes per side or until done. During the last 4 minutes, add the Serrano ham and fry along, turning halfway. Meanwhile, boil the eggs for 6 - 8 minutes. Rinse the eggs under cold water, then remove the shell and cut them in half.

In the meantime, press or mince the garlic. Cut the lemon in half and cut it into wedges. Make a dressing in a small bowl by mixing the garlic and mayonnaise with per person a quarter tsp of Worcestershire and the juice of 1 lemon wedge. Season with salt and pepper to taste.

Put the buns in the oven for 4 - 5 minutes. Use a cheese slicer or knife to shave the Parmigiano Reggiano into thin flakes. Cut the chicken into 1 - 2cm thick slices. In a salad bowl, mix the chopped lettuce with the tomatoes and half of each the cucumber, the onion and the dressing. Top with the boiled egg and scatter over half of the Serrano ham and Parmigiano Reggiano.