Ingredients:

800g chicken thigh fillets
juice of 1 lime
1/4 cup finely chopped fresh coriander
1/4 cup finely chopped flat leaf parsley
3-4 cloves of garlic, crushed
1/2 tsp dried oregano
1tsp salt
2tbsp olive oil

Smashed avo:
2 avocados, smashed
1 clove of garlic, crushed
1/2 lime juice
1/3 cup fresh coriander leaves

Burger extras:
6 bread rolls
1 baby cos heart
1 red onion, cut into slices
cheese slices – I used Butterkase but haloumi would be amazing too
2 tomatoes, sliced

Mushrooms:
375g (usually 6) portabello mushrooms
1/2 cup shredded mozzarella cheese
6 slices of haloumi
S&P
olive oil

Method:

• Trim any fat from chicken thigh fillets and place into a bowl. Marinade and set aside.
• Prepare your smashed garlic avo, cover and refrigerate. Slice and prepare all your burger fillings in a plate, cover and refrigerate.
• Pre heat oven to 200C fan forced. Line a baking tray with baking paper, place mushrooms on tray, season with S&P a light drizzle with olive oil, shredded cheese, sliced haloumi and a little more olive oil. Bake for 10-15 minutes or until cooked.
• Place a non stick pan on medium high heat and grill chicken thigh pieces for approximately 5minutes each side, or until cooked through.
• Assemble burgers. I love smashed garlic avo, chicken, lettuce, tomato, red onion, lettuce & cheese.

Tips:

• Soak sliced onion in chilled water while you prep to take the bite away, simply drain just before serving.
• Oregano baked potato chips also taste amazing with these burgers.
• If you do not like coriander, just leave/replace with flat leaf parsley.

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