Joe Wick's family favourite - Mexican chicken burger with salsa!

Updated at: Thu, 17 Aug 2023 11:26:06 GMT

Step 1

1. Place the chicken breasts and the halved chicken breast between two sheets of baking parchment or cling film and bash with a rolling pin to flatten to a thickness of around 1cm. Place on a plate and season with a little salt and pepper. Sprinkle the chicken with the Cajun spice mix (being more generous with the spice mix on the adult portions if you like) and drizzle over the lime juice and oil.

Step 2

2. Toast the cumin seeds for the salsa in a dry frying pan over a low heat for 1 minutes, or until fragrant, then bash to a coarse powder in a mortar and pestle.

Step 3

3. Mix the mayonnaise in a bowl with the chipotle sauce and lime juice and set aside.

Step 4

4. Heat a griddle pan over a high heat or prepare a barbecue grill and cook the chicken for 3-4 minutes on each side until strong char lines appear and the chicken is completely cooked through. While the chicken’s cooking, add the corn cobs to the same pan and cook until charred on all sides.

Step 5

5. Remove the chicken and corn from the pan. Strip the charred corn from the cob using a sharp knife and mix it with the chopped tomatoes, toasted cumin seeds, coriander, lime zest and juice.

Step 6

6. To assemble the burgers, spread the top and bottom of the toasted buns with the mayonnaise, place the lettuce and sliced avocado on the bottom of the bun, followed by the chicken and then the corn salsa. Place the top buns on, and serve.

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