I had a really disciplined month in the build up to my photoshoot on Thursday, so I wanted to cook up a bit of a treat come Thursday evening, without going overboard and feeling terrible afterwards. I’d normally just use a chicken breast per burger if I was doing this burger recipe, as chicken just has so much less saturated fat content compared to a beef burger. Luckily for me, the lovely people over Live Lean sent me a humungous box of meat this week with all sorts in there but the first thing that caught my eye for a recipe were these chicken burgers. I fancied a burger, so it made sense to create something a bit different with these. Generally chicken burgers are deep fried, so the benefits of a lower fat meat are negated a bit. But if you’re working with super lean chicken burgers like these, you can enjoy a treat of a burger without the negatives.
Anything Mexican also means an excuse to make some guacamole! I’ve done a slightly different recipe on the blog before for brunch without the jalapeños added. But as you probably know by now I’m a sucker for a bit of spice and I also just so happen to love jalapeños, so why not create a guacamole with a bit of a kick. The tangy lemon contrasts perfectly with the tingly spice that the jalapeños create and it really does bring a whole new dimension to the burger overall.
I’ve also wanted to share my own fajita mix for a while now as it’s so very easy to do and you can customise it around a paprika, chilli powder, cumin, onion salt and pepper base. I threw in a bit of cajun for the spice but you could use coriander or even herbes de Provence instead if you prefer a more herby taste. The key thing is making sure you leave a couple of hours if possible to let the flavours sink into the chicken meat, which will leave you with a much better tasting chicken burger when you come round to cooking it up. I also like to save half of the mix to bring the vegetables to life, which gives another punch of flavour to the burger.
50g Kale (18p)
1 Pepper (30p)
1 Avocado (78p)
2 Tbsp Lemon Juice (5p)
1 Tbsp Garlic Granules (5p)
1 Tomato (30p)
2 Tbsp Jarred Jalapeños (10p)
2 Chicken Burgers (@Liveleanuk are super lean) (£1.20 APPROX)
2 leaves gem lettuce (5p)
1 Red Onion (8p) (39p per kilo at Lidl)
50g Mushrooms (11p)
1/2 Tbsp Paprika (5p)
1/2 Tbsp Cajun (5p)
1/2 Tbsp Cumin (5p)
1/2 Tbsp Chilli powder (5p)
1/2 Tbsp Coriander (5p)
1/2 Tbsp onion salt (5p)
Salt ‘n Pepper
Low cal spray (I used fry light)
2 Wholemeal crusty buns (33p)
You’ll need a large frying pan for the vegetables and another for the chicken burgers. Plus a blender for the guacamole.
For the fajita mix – In a bowl (ideally two hours before) mix together 1/2 Tbsp paprika, 1/2 Tbsp chilli powder, 1/2 Tbsp Cajun, 1/2 Tbsp cumin, 1/2 Tbsp onion salt and half a Tbsp each of salt and pepper.
Lather the chicken burgers in 1/2 of the mix (save the rest for the peppers, onions and mushrooms)
For the guacamole – 1 Avocado, 2 Tbsp Lemon Juice, a pinch of salt and pepper, 1 Tbsp garlic granules, 1/2 a tomato, 50g kale, 2 Tbsp jalapeños. Blend but not too much – don’t want it too smooth.
1. Dice the onions, chop the peppers into lengths and thinly slice the mushrooms. 4 minutes.
2. Pop the Peppers on a high heat for 1 minute before adding the onions for another 3 minutes and then the mushrooms and the rest of the fajita mix for 2 minutes more.
3. As soon as the peppers go on, in a different pan on a medium/high heat, pop the chicken burgers on and flip after 2 1/2 minutes.
Take it all off the heat at the same time;
Serve it up – burger at the bottom –> fajita vegetables –> lettuce –> tomato –> guacamole –> bun on top