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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

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

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About Delicious Magazine

The August issue of delicious. is bursting with summer goodness: find three beautiful burgers (one’s vegetarian), a dreamy menu from Provence, the best tomato recipes, favourite seaside dishes re-invented and the hottest (and coolest) puds. Dan Doherty tries out his brunch recipes, Francesco Mazzei and José Pizarro create a feast with their chef friends and Meera Sodha cooks lighter vegetarian meals. We’ve also squeezed in Allan Pickett’s duck rillettes, an array of speedy midweek meals and much more…
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