Chicken Burger with a Mexican-Inspired Twist

Heat a clean frying pan over high heat and fry the bacon for 3 - 5 minutes, then remove from the pan and set aside. Heat the olive oil in the same frying pan over medium-high heat. Fry the potato wedges for 15 - 20 minutes, seasoning to taste with salt and pepper.

Melt the butter in a large frying pan over medium-high heat and fry the chicken burger for 4 - 6 minutes on one side, along with the Romano pepper and the onion crescents (see Tip). Flip the burger over and top with the cheddar and bacon, then cover with the lid so as to allow the cheese to melt. Reduce the heat and cook for 4 - 6 minutes or until done. Season with salt and pepper.

Tip: if you're cooking for more than two people, fry the vegetables separately. If you don't like raw onion, fry all of it here.

In the meantime, dice the tomato and finely chop the coriander. Transfer both to a bowl along with the rest of the onion. Drizzle with extra virgin olive oil, then mix well to combine. Season to taste with salt and pepper. Cut off the base of the lettuce and separate the leaves.

Cut open the brioche bun and spread the bottom with the avocado dip. Top with the burger, fried vegetables and several little gem leaves. Add the green chili pepper as preferred.