Mexican Firey Chicken Burger with Guacamole and Bean Salsa

Preparation time: 5 mins • Cooking time: 5 mins • Serves: 8

Ingham’s Chicken Devil Breast Fillet

Product Code: 5535800
Carton Content: 5 x 1kg

 

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INGREDIENTS:

  • 300g cooked black beans, drained
  • 300g cooked red kidney beans beans, drained
  • 1 long red chilli, seeded, finely chopped
  • 1/2 small red onion, finely chopped
  • 1 tablespoon coriander, finely chopped
  • 1 1/2 tablespoons lime juice
  • Salt and pepper
  • 8 Ingham’s Chicken Devil Breast Fillet
  • 150g whole-egg mayonnaise
  • 1 garlic clove, crushed
  • 8 split Hamburger buns either a milk bun or seeded bun
  • 250g guacamole
  • 50g rocket leaves
  • Lime wedges, to serve

METHOD:

  1. Place beans, chilli, onion and coriander in a bowl. Add 2 teaspoons lime juice and toss to combine. Season with salt and pepper.
  2. Cook Devil Breast Fillets as per instruction
  3. Place mayonnaise, garlic and remaining lime juice in a bowl and stir to combine. Season with salt and pepper.
  4. To assemble burgers, spread the roll bases with avocado, top with Devil Breast Fillet, bean salsa, rocket and drizzle with aioli and top with roll tops.

Ingham’s Chicken Devil Breast Fillet

Product Code: 5535800
Carton Content: 5 x 1kg

 

ORDER ENQUIRY





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