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.