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Michele Chevalley Hedge's Mexican Chicken Burgers

Serves 4
Prep Time: 15 Mins
Cooking Time: 10 Mins

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 avocado

• 1 cup chopped coriander leaves
• 2 garlic cloves,
• roughly chopped
• ½ red onion, diced
• 1 jalapeno chilli, finely chopped
• 500 g ripe cherry tomatoes,
• quartered
• finely grated zest and juice
• of 1 lime
• pinch of sea salt

• 700 g chicken mince
• 1½ tablespoons taco seasoning
• 6 spring onions, white part only,
• thinly sliced
• 1 egg
• ½ cup grated cheddar
• 1 teaspoon ground coriander
• 1 jalapeno chilli, finely chopped
• sea salt and freshly ground
• black pepper

METHOD

1. To make the salsa, place the coriander, garlic and onion in a food processor and blitz for 1 minute.
2. Then combine the chilli, tomato, lime zest and juice and salt in a bowl.
3. Add the mixture from the food processor and stir well to combine.
4. For the patties, place all the ingredients in a large bowl and mix until combined. Form the mixture into four burger-style patties.
5. Heat the olive oil in a large non-stick frying pan (or barbecue plate) over medium heat. Add the patties and cook for 4-5 minutes each side or until cooked through.
6. Meanwhile, mash the avocado flesh and season with salt and pepper. Serve the patties with the smashed avocado and zesty salsa.

MAKE IT CRUNCHY: Add chopped fennel or celery to your salsa.

MAKE IT QUICK: Skip the homemade guacamole and salsa; instead, slice an avocado and serve with store-bought salsa.

GO PESCATARIAN: Use white fish fillets instead of chicken. Ask your fishmonger to mince it, or do it yourself in a food processor.

NUTRIENT BOOST: Bulk up your salsa with roasted chopped almonds and add extra vegetables to your plate-cauliflower rice, steamed broccoli and mashed sweet potato work well.

FOR CARB-LOVING FAMILY MEMBERS: Serve with soft grainy burger buns.