Double Avo and Sticky Chicken Burger

  • Prep: 25 minutes
  • Cook: 30 minutes
  • Ready in: 55 minutes
  • Serves 4

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Recipe

FOR THE PINEAPPLE CHUTNEY
  • 1 pineapple, cored and finely chopped
  • 125 ml (½ cup) castor sugar
  • 60 ml (¼ cup) white wine vinegar
  • 10 ml (2 tsp) chilli flakes
  FOR THE MARINATED ONIONS
  • 1 red onion, thinly sliced into rings
  • 80 ml (⅓ cup) white wine vinegar
  • 5 ml (1 tsp) castor sugar
  FOR THE BURGERS
  • 4 chicken breasts, butterflied
  • Olive or avocado oil to drizzle
  • Salt and pepper
  • 60 ml (¼ cup) sweet chilli sauce
  • 4 hamburger buns, cut open
  • 2 avocados

Description

  1. For the pineapple chutney, combine all the ingredients in a small saucepan over medium heat and simmer, stirring occasionally for about 30 minutes or until most of the liquid has evaporated.
  2. For the marinated onions, combine all the ingredients and marinate for at least 20 minutes. Drain.
  3. For the burgers, heat a griddle pan on high. Rub the chicken with oil and season with salt and pepper. Cook in batches for about 3 minutes each side or until cooked. Spread with sweet chilli sauce.
  4. Drizzle the cut sides of the buns with oil and cook, cut side down, on the griddle pan until charred.
  5. Roughly crush 1 of the avocados with a fork. Season with salt and pepper. Spread over the bun bases. Top with the chicken. Slice the remaining avo and place on the chicken. Season with salt and pepper. Top with the chutney, onions and bun tops.