Mexican chicken burger
Ready in less than 20 minutes, this burger with spicy chipotle chicken breast, in toasted brioche with guacamole, offers a pleasant weekend treat.
Put the chicken breast with a rolling pin or pan to about 1 cm thick between two pieces of cling film and bash. Mix with half the lime juice in the chipotle paste and spread over the chicken.
Heat over a high heat a grid pan. Cook the chicken for 3 minutes each side once it is hot until it is cooked, adding the cheese for the final 2 minutes of cooking. To toast lightly, add the bun, cut-side down, to the griddle pan. The chicken season.
Meanwhile, add the remaining lime juice to the avocado. Stir in the jalapeño and garlic cherry tomatoes and season with a little salt. Spread over the bun’s base, then add the chicken and the bun’s top.