Mexican Cheesy Chicken Burger

Zest and halve the lime. Halve the tomatoes 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. Add half the lime juice and a drizzle of olive oil. Season with salt and pepper. Set aside.

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 the chipotle paste and mayo into a bowl and mix together.

Heat a glug of oil in a frying pan on medium high heat. While the oil heats up, put the flour into a bowl and add the lime zest and Mexican spice. Season with salt and pepper and mix together. Add the chicken thighs to the bowl and coat both sides of the thighs in the spiced flour. Once the oil is hot, lay the chicken thighs flat and fry until golden, 6-7 mins each side. IMPORTANT: The chicken is cooked when it’s no longer pink in the middle.

Once the chicken thighs are cooked, turn the heat off and 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 2-3 mins.