Dive into the bold flavours of Mexico with this Mexican Cheesy Chicken Burger with Guacamole, Salad, and Wedges recipe. Bursting with savoury, spicy, and creamy notes, this hearty dish is the ultimate weeknight dinner that offers a satisfying taste adventure!
The Mexican Cheesy Chicken Burger patty, seasoned with a blend of traditional Mexican spices, is incredibly juicy and full of flavour. The cheese, meltingly delicious, adds a wonderful richness to the burger, perfectly complementing the chicken’s succulent texture. Each bite delivers a satisfying crunch from the bun, the juicy, spiced chicken, and the creaminess of the cheese, creating a perfect symphony of flavours and textures.
Adding a fresh and creamy dimension to the burger is the guacamole. The rich, buttery avocado combined with zesty lime and a hint of chilli provides a refreshing counterpoint to the hearty burger. The smooth guacamole serves as a bridge between the different elements of the dish, bringing them together into a harmonious whole.
The salad, crisp and vibrant, offers a refreshing contrast to the richness of the burger and guacamole. It introduces a lightness to the meal, making it feel balanced and complete.
Finally, the dish is rounded off with wedges, providing a hearty, crispy component. Their golden exterior and fluffy interior offer a delightful contrast to the other elements of the dish, while their earthy flavour is the perfect base to let the other ingredients shine.
Despite its layers of flavours, this Mexican Cheesy Chicken Burger with Guacamole, Salad, and Wedges recipe is surprisingly simple to prepare. It’s a fantastic option for a weeknight dinner, serving up a meal that’s both comforting and packed with the bold, vibrant flavours of Mexican cuisine.
Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Baking Tray, Zester, Bowl, Lid or Tin Foil and a Large Frying Pan.
Mexican Cheesy Chicken Burger with Guacamole, Salad and Wedges
- 2 Potatoes
- 1 Punnet of Baby Plum Tomatoes
- 2 Seeded Burger Buns
- 1 Tbsp Chipotle Paste
- 3 Chicken Thighs
- 1 Lime
- 1 Avocado
- 60g Cheddar Cheese
- 1 Tbsp Mayonnaise
Step 1: Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper.
Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.
TIP: Use two baking trays if necessary, you want the potatoes nicely spread out.
Step 2: Zest and halve the lime. Squeeze half the lime juice and a drizzle of olive oil into a medium bowl. Season with salt and pepper. Chop the tomatoes into 2cm pieces and pop into a bowl.
Slice lengthways into the avocado. Once you reach the stone, turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh onto a board.
Chop half the avocado into 2cm chunks and pop into the bowl with the tomato. Set aside.
Step 3: Roughly chop the remaining avo and put in another bowl, add the remaining lime juice. Season with salt and pepper, then roughly mash (this is for your burger later).
Halve the burger buns, grate the Cheddar cheese. Put half the chipotle paste and all the mayo into a small bowl and mix together.
Step 4: Heat a glug of oil in a frying pan on medium high heat. While the oil heats up, season the chicken with salt and pepper.
Once the oil is hot, lay in the chicken thighs and fry until browned on each side and cooked through, 13-15 mins. Turn every 2-3 mins.
IMPORTANT: The chicken is cooked when no longer pink in the middle.
Step 5: Once the chicken thighs are cooked, remove the pan from the heat and add the lime zest and half the chipotle to the pan, turn the chicken thighs to coat them in the paste. Top them with the grated cheese.
Cover the pan with a lid or some tin foil and leave the cheese to melt, 3-4 mins.
Meanwhile, halve the burger buns and pop them into the oven to warm for 1-2 mins.
Step 6: Spread the chipotle mayo on the bottom half of the buns and the guac on the top half. Pop the chicken thighs on a board and carefully chop each of them into 3 or 4 pieces.
Share the chicken between in the buns and serve with the wedges and tomato avo salad on the side. Enjoy!