Mix all the ingredients for the marinade together in a bowl and add the chicken. Rub through with the marinade and leave to stand in the fridge for about an hour.

In the meantime, make the burger toppings.

Place your cherry tomatoes in a casserole dish and rub with olive oil. Add the crushed garlic, salt, pepper and rosemary and roast in the oven until soft and wrinkled. Remove from the oven and allow to cool.

Slice the red onion and fry in a splash of olive oil. When soft and translucent, add the brown sugar and balsamic vinegar. Reduce and caramelize.

Panfry the chicken breast in a mix of olive oil and butter. Don’t overcook them, make sure that they are just cooked through but still juicy. (Remember that marinating them in lemon juice starts “cooking” them already.)

Butter the bread roll of your choice, and top with some rocket.

Place the chicken fillet on the rocket, then top with the roasted tomatoes and caramelized onions.

Burger is good just like this, or to really wow it up, you can mix basil pesto & mayo and dollop it on top.