Recipes+
Ingredients
Method
1.Preheat oven to 230°C or 210°C fan forced. Line a large baking tray with baking paper. Place frozen chips, in a single layer, on prepared tray. Bake for 20 minutes or until golden and cooked.
2.Meanwhile, sprinkle chilli powder over both sides of chicken. Heat a char-grill pan over moderately high heat. Add chicken; cook for 4 minutes each side or until browned and cooked. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes.
3.Preheat an oven-grill to high. Sprinkle cheese over cut side of bread rolls. Grill for 2 minutes or until cheese melts and rolls are toasted. Place bottom half of rolls on serving plates. Top with lettuce, tomato, avocado, chicken, some of the sour cream and some of the salsa. Top with remaining half of rolls.
Make Moroccan burgers instead. Swap Moroccan spice mix for Mexican chilli powder, store-bought hummus for salsa, Greek-style natural yogurt for sour cream and sliced Lebanese cucumber for avocado. Make ahead: Marinate chicken in Mexican chilli powder a day ahead. Cover, then refrigerate.
Note
