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Recipes
Chicken Mexican Burgers
Because in Summer you want a burger AND the guac – why not just shove the two together?!
- 8 Portobello mushrooms, skin peeled off and stalk removed
- 4 chicken thighs
- 1 Tbsp coconut oil
- 1 red onion cut into thin slices
- 1 red capsicum cut into strips
- 2 tsp paprika
- 2 tsp oregano
- 2 tsp cumin
- 1 tsp salt
- 1 avocado
- 1/2 red onion, diced
- 1/4 cup fresh coriander leaves, diced
- 1/2 lime, juiced
- salt and pepper
- finely sliced red cabbage
- baby spinach leaves
- Preheat the oven to 190c and line a baking tray. Place the mushrooms facing downwards on the tray and bake for 30-40 minutes.
- Meanwhile, in a medium frying pan, melt the coconut oil and then saute the onion, red capsicum, spices and salt for about 15 minutes on medium-low heat or until soft. If the onion and capsicum start to stick to the pan, add 2 Tbsp of water (at a time) to help soften the onion and capsicum.
- Once the onion and capsicum is cooked, push it to the side of the pan and then cook the chicken thighs in the pan for 7-10 minutes each side or until golden on the outside and cooked all the way through
- Whilst the chicken is cooking, make the guacamole. Mash the avocado with a fork in a bowl and then add the onion, coriander, lime juice and salt and pepper and cook until well combined.
- To assemble the burgers, place one mushroom on the plate (inside facing upwards) and add some baby spinach, cabbage, onion and red capsicum, a chicken thigh and some guacamole and then place another mushroom on the top (inside facing down). Repeat for all four burgers and enjoy.
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