Tex-Mex Chicken Burgers

Light the barbecue, don your silly apron and crack open a beer, it's burger time. Actually, you can do whatever the heck you want with these delicious chicken patties. You could wrap them in tortillas and top them with some salsa or just have them along side a salad. Just whatever you do, don’t forget to invite me over... I'll bring the beer and chips.

Tex-Mex Chicken Burgers
Makes 4

500g ground chicken
1/4 cup panko crumbs
1 tablespoon mayonnaise
1 egg, lightly beaten
Small bunch chives, finely chopped
1 1/2 teaspoons ancho chilli powder
1 teaspoon ground cumin
Sea salt flakes
Freshly ground black pepper
4 hamburger buns, cut in half

Handful rocket

Cheese, sliced (I used Ambrosia)

Serve with Baked Sweet Potato Fries with Chipotle Ranch Dressing

In a bowl, mix the chicken, panko crumbs, mayonnaise, egg,chives, chilli powder, cumin, salt, and pepper until well blended. With lightly moistened hands, shape into 4 burgers. Place the burgers on a baking tray lined with cling film and refrigerate for 30 minutes.

Smear the burgers with some canola oil and place them on a hot barbecue grill plate or char-grill pan. Grill the burgers for about 5 minutes on the first side. Flip the burgers and place cheese on the cooked side and cook the under side for another 5 minutes, or until cooked through. The cheese should be just about melted at this stage. Grill the burger buns on the grill, cut side down until toasted.

To assemble burgers, top each bun with rocket and a burger, top with the other half of the bun and apply to face.

Serve with
Baked Sweet Potato Fries with Chipotle Ranch Dressing