Mexican chicken burgers with corn salsa and lime aioli
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How to make Mexican chicken burgers with corn salsa and lime aioli
Yield = 4Prep time: 0:10
Cook time: 0:20
Total time: 0:30
Ingredients
- 310g can corn kernels, drained
- 1 long red chilli, seeded, finely chopped
- 1/2 small red onion, finely chopped
- 1 tablespoon coriander, finely chopped
- 1 1/2 tablespoons lime juice
- Salt and pepper
- Canola oil, to shallow-fry
- 4 (600g) Coles RSPCA Approved Chicken Schnitzels
- 1/2 cup (150g) whole-egg mayonnaise
- 1 garlic clove, crushed
- 4 Coles Bakery Kaiser Rolls, split
- 1 avocado, stoned, peeled, mashed
- 50g rocket leaves
- Lime wedges, to serve
Method
- Step 1 Place corn, chilli, onion and coriander in a bowl. Add 2 teaspoons lime juice and toss to combine. Season with salt and pepper.
- Step 2 Add enough oil to a large frying pan to cover the base. Heat over medium heat. Cook schnitzels, in batches, for 4-5 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Slice in half crossways.
- Step 3 Place mayonnaise, garlic and remaining lime juice in a bowl and stir to combine. Season with salt and pepper.
- Step 4 To assemble burgers, spread the roll bases with avocado, top with schnitzel, corn salsa, rocket and drizzle with aioli and top with roll tops.
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