Like all classics, the chicken burger is unwavering in its delivery of delicious, well-rounded flavours. Keep it steady, but add a little deviation to the standard with a trickle of beetroot relish and a bowl of oven-baked sweet potato chips.
Preheat oven to 200°C fan-forced. Cut sweet potato into 2cm-thick wedges and place in a bowl with 20ml (1 tablespoon) olive oil, 1 teaspoon garlic and herb mix, salt and pepper and toss to coat. Spread wedges out evenly on a large lined baking tray and cook for 20–25 minutes or until golden brown and tender. While sweet potato is cooking, continue with step 2.
Slice chicken in half horizontally to yield 2 thinner pieces. Sprinkle with remaining garlic and herb mix and season with salt and pepper.
Heat remaining oil in a medium frypan over medium-high heat. Add chicken and cook for 3 minutes each side or until golden and cooked through. Sprinkle with cheese, cover with a lid, and remove from heat. Set aside for 2 minutes to melt cheese. While the chicken is cooking, continue with step 4.
Slice tomato into rounds and season with salt and pepper. Rinse lettuce and separate leaves.
Heat a frypan over medium-high heat, add the burger buns and cook for 1 minute or until toasted.
Halve chicken pieces. Spread bun bases with aioli and top with lettuce, tomato and chicken. Spread tops with beetroot relish and replace tops. Serve with sweet potato wedges.