Chicken

1. Place the 4 chicken breast fillets between wax paper and gently pound to even thickness. Not paper-thin, but even thickness, so they cook properly.
2. Rub each fillet with 1 tsp Cajun spice, 1 tsp garlic powder, 1/2 tsp chili flakes, 1 tsp paprika, 1/2 tsp salt, 1/2 tsp black pepper, and drizzle with 1 tbsp olive oil. Let it sit while you prep everything else.

Aubergine

1. Preheat your oven to 400⁰F (200⁰C).
2. Place the 4 aubergine slices on a tray, brush with 1 tbsp olive oil, then sprinkle with 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Roast for about 20 minutes, flipping halfway, until soft and slightly golden. If they look dry, add a tiny drizzle more oil.

Mushrooms

1. Heat a pan over medium heat. Add 1 tbsp butter and let it melt.
2. Add the 8 large brown mushrooms, cap side down first.
3. Cook for 3 to 4 minutes, flip, then add 2 tsp minced garlic, 1 tbsp parsley, and a pinch of salt.
4. Cook another 3 to 4 minutes until tender but not soggy.
5. Set aside on a paper towel so they don’t water out your burger.

Grill the Chicken

1. Using the same pan or a skillet, cook the seasoned chicken fillets over medium heat for 4 to 5 minutes per side, depending on thickness.
2. You’re looking for golden edges and cooked through, not dry. Let them rest a few minutes before assembling so the juices stay in.

Salad

1. In a large bowl, combine 200 g baby spinach, sliced radishes, 1 sliced red onion, 10 halved cherry tomatoes, and 150 g crumbled blue cheese.
2. Drizzle with 1 tbsp olive oil, 1 tbsp balsamic vinegar, and 1 tbsp lemon juice.
3. Season with salt and black pepper, then toss lightly.

Burger

1. Start with 1 mushroom as your base.
2. Layer with rocket, 1 chicken fillet, a spoon of sauce, 1 roasted aubergine slice, and 1 tomato slice.
3. Top with another mushroom and gently press.
4. Serve straight away with the green salad on the side.