Turn your Sous Vide to 60 degrees Celsius (140 degrees Fahrenheit).

Take your chicken, halve it lengthwise, then vacuum seal it and put it in the water bath for 2 hours.

Here, you can already fry the bacon in advance, so it doesn't become too hectic just before serving. You can also cut some nice, large rings from the onions.

When the chicken is almost ready, preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit) so it's ready for the burger bun - alternatively, you can toast the bun.

When the chicken is done, pat it dry and prepare three bowls with flour, eggs, and panko in that order. Once you've coated the chicken, roll the onion rings in flour, mix the egg mixture with the flour, add a little milk, and whisk until it forms a pancake-like batter. Dip the onion rings in it, then roll them in panko.

Heat a deep pan on medium to high heat and pour plenty of oil in it - about 400 ml of rapeseed oil in the pan. You'll see it's ready when it bubbles at the sides.

Now put the burger bun in the oven.

When the pan is hot, add the chicken and onion rings - they don't need long, just until the panko looks delicious and golden brown, flip them a few times. The chicken is already cooked Sous Vide.

Then, take the bread out of the oven and the chicken off the pan and start building the burger. Serve with fries or similar.

Enjoy your meal.