The ever-reliable chicken burger usually occupies second-tier on the burger menu, but this version with its lusciously snappy parmesan dressing and ever-so-lightly pickled onion is here to knock the cheeseburger of its podium with first-place flavour.
Preheat oven to 200°C fan-forced. Cut potatoes into 1cm-thick chips and place on a lined baking tray. Sprinkle with garlic and herb mix, salt and pepper and drizzle with 3 teaspoons oil. Toss to coat and spread out in an even layer. Bake for 20 minutes or until golden brown and cooked through. While the chips are cooking, continue with step 2.
Peel and thinly slice eschalot. Juice lemon. Place ½ the lemon juice, eschalot and a pinch of salt in a small bowl and mix to combine. Set aside to lightly pickle until ready to serve.
Place remaining lemon juice in a bowl with the aioli, parmesan, mustard and a pinch of salt and pepper. Mix until smooth.
Halve chicken horizontally to yield 2 thinner pieces. Heat a frypan over high heat. Season chicken with salt and pepper and drizzle with remaining oil. Cook for 3–4 minutes each side or until golden and cooked through. Place on a plate, cover with foil and set aside to rest. Wipe out pan.
Return pan to medium-high heat. Halve buns and cook, cut-side down, for 30 seconds or until golden.
Halve chicken. Spread a little parmesan dressing on bun bases and top with chicken, rocket and pickled onion. Drizzle with remaining parmesan dressing and sandwich with bun tops. Serve with chips.