Joe Wick's family favourite - Mexican chicken burger with salsa!
Joe Wicks is in the kitchen to help us do that, from fitness to food, the busy Dad of two is here to share his secrets - as a self-confessed burger lover, he'll be cooking up a firm family favourite, his Mexican chicken burger with a delicious corn salsa!It's all about spending less time in the kitchen and more time together!
Mexican chicken burger and corn salsa
Serves 4 (2 adults and 2 small children)
3 chicken breasts, 1 cut in half lengthways (this will be for the kids’ burgers)
Salt and pepper
3 ½ tsp Cajun spice mix
3 tsp lime juice
4 tsp olive oil
½ tsp cumin seeds
2 corn on the cob
8 cherry tomatoes, roughly chopped
Grated zest of 1 lime and 2 tsp lime juice
6 tbsp mayonnaise
2 tsp chipotle paste (leave this out of the kids’ burgers if they don’t fancy it)
2 tsp lime juice
4 toasted buns
A few baby gem lettuce leaves
2 ripe avocados, de-stoned, peeled and thinly sliced
Serve with sweet potato fries or sweet potato chips (recipe below)
1. Place the chicken breasts and the halved chicken breast between two sheets of baking parchment or cling film and bash with a rolling pin to flatten to a thickness of around 1cm. Place on a plate and season with a little salt and pepper. Sprinkle the chicken with the Cajun spice mix (being more generous with the spice mix on the adult portions if you like) and drizzle over the lime juice and oil.
2. Toast the cumin seeds for the salsa in a dry frying pan over a low heat for 1 minutes, or until fragrant, then bash to a coarse powder in a mortar and pestle.
3. Mix the mayonnaise in a bowl with the chipotle sauce and lime juice and set aside.
4. Heat a griddle pan over a high heat or prepare a barbecue grill and cook the chicken for 3-4 minutes on each side until strong char lines appear and the chicken is completely cooked through. While the chicken’s cooking, add the corn cobs to the same pan and cook until charred on all sides.
5. Remove the chicken and corn from the pan. Strip the charred corn from the cob using a sharp knife and mix it with the chopped tomatoes, toasted cumin seeds, coriander, lime zest and juice.
6. To assemble the burgers, spread the top and bottom of the toasted buns with the mayonnaise, place the lettuce and sliced avocado on the bottom of the bun, followed by the chicken and then the corn salsa. Place the top buns on, and serve.
Sweet potato chips
2 small sweet potatoes
2 tsp melted coconut oil
1 tsp sweet smoked paprika flakes
Salt - optional
1. Preheat the oven to 180C/Fan 160C/Gas 4 and line a large baking tray with baking parchment.
2. Cut the potatoes as thinly as possible into rounds, using a mandoline if you have one (leave the skin on).
3. Toss the sweet potato slices in the coconut oil to coat and sprinkle with the smoked paprika flake, and a little salt (if using).
4. Lay the potato slices out in a single layer, making sure they don’t overlap - if the tray isn’t big enough, use two trays.
5. Bake in the oven for 15-20 minutes flipping and shuffling the potatoes around on the tray halfway through the cooking time, until they are all crisp and starting to brown around the edges.
6. Remove from the oven and leave to cool before storing in an airtight container. They will keep for up to 2-3 days.