• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.

• While the wedges are baking, thinly slice brown onion. Thinly slice tomato into rounds. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Season with salt and pepper, then add chicken and toss to coat. Little cooks: Help toss the chicken in the spice blend and oil!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring regularly, until softened, 5-6 minutes. Reduce heat to medium. • Add the balsamic vinegar, the brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

• Wipe out frying pan and return to medium heat, heat a drizzle of olive oil. When oil is hot, cook chicken, until lightly browned and cooked through, 3-6 minutes each side (depending on thickness). Transfer to a plate to rest and cover to keep warm. • Return frying pan to medium-high heat. Cook diced bacon, tossing, until golden, 4-6 minutes. • Stir bacon through the caramelised onion. TIP: Chicken is cooked through when it's no longer pink inside.

• While the bacon is cooking, halve bake-at-home burger buns and bake directly on a wire oven rack in the oven, until heated through, 2-3 minutes.

• Spread the burger bases with dill & parsley mayonnaise. • Top with Aussie-spiced chicken, caramelised onion-bacon mixture, mixed salad leaves and tomato. • Serve with sweet potato wedges. Enjoy! Little cooks: Take the lead and help build the burgers!