Inspired by modern Mexican foods, try serving this delicious Tex Mex chicken burger with McCain SureCrisp™ 13mm Fries and lashings of spiced guacamole! To batter or bread your own chicken fillets, use a combination of cornflour and flour in a light batter to ensure it is crisp, then fry in clean hot oil.
Ingredients
- 1 x 150g pre-cooked battered chicken breast fillet
- 2 teaspoons Mexican seasoning
- 1 milk burger bun, split open and toasted
- 2 tablespoons aioli
- 2 tablespoons spicy guacamole
- ¼ cup washed and dried mixed lettuce leaves
- 150g McCain SureCrisp™ 13mm Fries (216700), deep fried
- Extra guacamole, salt and cracked pepper to serve
Method
Deep fry the battered chicken breast fillet until cooked through (minimum 74°C), drain then toss immediately in Mexican seasoning. Spread the burger bun inside top and bottom with aioli, then layer from the base up with chicken breast, guacamole and mixed leaves. Place lid on top to serve and skewer in place. Serve with hot McCain SureCrisp™ 13mm Fries, tossed in salt and cracked pepper, with additional guacamole on the side.
Kitchen notes
This recipe calls for a pre-cooked and battered chicken fillet which saves time and is easy to prepare and serve. Alternately, use a half chicken fillet, coated in just the Mexican spices and pan fry until cooked through for a ‘naked’ Tex Mex burger.
