ALWAYS A WINNER Burgers
Summer brings with it a craving for meat or veg patties in a bun. They’re the obvious choice for a barbecue and always welcome as a satisfying midweek supper. Our three knockout recipes – classic-with-a-twist, spicy chicken and veggie pea ’n’ chickpea option – will satisfy burger lovers of every persuasion
RECIPES LOTTIE COVELL
Mexican chicken burgers
SERVES 4. HANDS-ON TIME 40 MIN, PLUS MARINATING
MAKE AHEAD
Cook the marinated chicken up to 24 hours in advance and keep covered in the fridge. Reheat to serve.
• 4 British free-range skinless chicken breasts
• 4 tbsp cold-pressed rapeseed oil or olive oil
• 2 tsp ground cumin
• Juice 3 limes, plus 4 lime wedges to serve
• 2 garlic cloves, 1 finely sliced, 1 crushed
• 1 tbsp chipotle paste
• 2 red onions, finely sliced into rings
• 2 ripe avocados
• 1 red chilli, deseeded and finely chopped