Hot & Smokey Chicken Burgers with Corn, Avocado & Lime Salsa
Prep time:
30 minutes
Cook time:
20 minutes
Serves:
4
Ingredients
Chicken
4 Waitoa Free Range Chicken Thighs
4 tbsp tomato sauce
1 tbsp chipotle sauce
1 tsp smoked paprika
½ tsp garlic powder
½ tsp dried oregano
¼ tsp ground chilli powder
¼ tsp salt
¼ tsp ground pepper
1 tbsp olive oil, plus extra for frying
Salsa
1 corn on the cob
1 avocado, cut into small cubes
200g tomatoes, finely chopped
¼ small red onion, finely diced
2 tbsp chopped fresh coriander
2 tsp lime juice
Pinch of salt
To Serve
¼ cup good quality mayonnaise
1 tbsp chipotle sauce
1 tsp finely chopped pickled jalapenos
4 brioche buns
Method
In a medium sized shallow container, combine chicken with marinade ingredients. Cover and refrigerate for 4 hours.
Bring a pot of water to the boil. Remove the corn husk and snap the corn in half. Add to the boiling water and cook for 3 minutes. Drain and set aside to cool.
In a bowl, combine remaining salsa ingredients. Using a sharp knife, cut the corn kernels off the cob and add to salsa, stir to combine.
Heat a barbecue grill plate or cast-iron pan. Drizzle a little olive oil on the plate and grill chicken thighs for 4 minutes on each side or until cooked through.
In a small bowl, combine mayonnaise, chipotle sauce and jalapenos.
Cut brioche buns in half and grill until golden. Smear a generous spoonful of chipotle mayo onto each bun, then top with chicken and salsa.
