Hot & Smokey Chicken Burgers with Corn Avocado & Lime Salsa

Family fav especially in Summer

Ingredients

• 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 or a can of corn - whatever's available eh
• 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

Preparation

1. In a medium sized shallow container, combine chicken with marinade ingredients. Cover and refrigerate for 4 hours. Or use nearly immediately. Who has 24hrs up their sleeve?
2. 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.
3. 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.
4. 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.
5. In a small bowl, combine mayonnaise, chipotle sauce and jalapenos.
6. 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.