HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Cheesy Chicken Burger
Mexican Cheesy Chicken Burger

Mexican Cheesy Chicken Burger

with Guacamole, Salad and Wedges

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This Mexican Chicken Burger With Guacamole is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Tags:Family Friendly
Allergens:Cereals containing GlutenEggSoyaMilkMustard

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


½ unit(s)


1 punnet(s)

Baby Plum Tomatoes

1 unit(s)


2 unit(s)

Seeded Burger Bun

(ContainsCereals containing Gluten, Egg, Soya)

1 block(s)

Mature Cheddar Cheese


½ sachet

Chipotle Paste

1 sachet


(ContainsEgg, Mustard)

8 grams


(ContainsCereals containing Gluten)

1 pot(s)

Mexican Spice

2 unit(s)

Chicken Thigh

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3600 kJ
Energy (kcal)861 kcal
Fat41.0 g
of which saturates12.0 g
Carbohydrate93 g
of which sugars8.0 g
Protein35 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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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.


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.


Spread the chipotle mayo on the bottom half of the buns and the guac on the top half. Pop the chicken in the middle and serve with the wedges and tomato avo salad on the side. Enjoy!