Chicken Burger with Bacon & Tomato Jam

Carefully separate the bacon slices and transfer to an oven dish. Roast everything in the oven for 20 minutes, or until the potato wedges are done. Meanwhile, heat a clean frying pan over high heat. Cut open the brioche bun and place cut-side down in the frying pan. Heat for 2 minutes until lightly browned, then remove from the pan and set aside. 

Meanwhile, heat a drizzle of olive oil in a saucepan over medium-high heat and fry the cherry tomatoes for 6 minutes, covered. Crush or mince the garlic and add to the cherry tomatoes, then fry for 2 more minutes. Use a fork or spatula to crush the cherry tomatoes, then stir in the balsamic vinegar and sugar. Season to taste with salt and pepper, then allow to reduce over medium heat until serving.

Melt a knob of butter in the same frying pan you used for the brioche and fry the chicken burger for 7 - 8 minutes or until done, turning regularly. Meanwhile, grate the Parmigiano Reggiano with a microplane and use half to top the chicken burger. Cover with the lid and fry for 2 more minutes so as to allow the cheese to melt. Set aside until serving, covered. 

Set aside two lettuce leaves per person to use later, then roughly shred the rest. In a salad bowl, combine the extra virgin olive oil with the white wine vinegar. Season with salt and pepper, then transfer the shredded butter lettuce to the bowl and toss well to combine.