Mexican Chicken and Avocado Burgers with Salsa

cook 30 mins
  • 500 g (1 lb) boneless, skinless chicken breast, roughly chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon dried chilli flakes
  • 1 tablespoon sunflower oil
  • 4 burger buns
  • 1 avocado, sliced
  • salt and pepper
  • 2 ripe tomatoes, chopped
  • 1/2 small red onion, chopped
  • small bunch of coriander, chopped
  • juice of 1 lime
  • Place the chicken in a food processor with the oregano, cumin, paprika and chilli flakes. Season with salt and pepper and whizz until finely chopped. Shape the mixture into 4 burgers and set aside.
  • To make the salsa, mix together the tomatoes, red onion, coriander and lime juice and season with salt and pepper.
  • Heat the oil in a large frying pan, add the chicken burgers and cook for 5–8 minutes on each side until golden and cooked through.
  • Halve and toast the cut sides of the burger buns. Serve the burgers in the buns topped with slices of avocado and a spoonful of salsa.
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