Tex-Mex chicken burger

SERVES: 4 TIME TO MAKE: Less than 1 hour

Double this recipe to feed a crowd, but be warned: they may never leave.




  • 500 grams PnP chicken mince
  • 1 tsp Robertsons Louisiana Cajun spices
  • 6 PnP spring onions, finely chopped
  • 60 ml PnP coriander, chopped


  • 3 avocados
  • 60 ml PnP coriander, roughly chopped
  • 1 PnP green chilli, finely chopped
  • 4 PnP spring onions, finely chopped
  • 2 limes, juice, or to taste
  • 1 pinch PnP salt, to taste

Red onion pickle

  • 2 PnP red onions, sliced into petals
  • 125 ml PnP fresh orange juice
  • 60 ml fresh lime juice
  • 1 PnP red chilli, deseeded and finely chopped
  • 1 tsp PnP castor sugar

To serve

  • 1 head crispy lettuce, shredded
  • 1 cup crème fraiche, or Hellman’s mayonnaise
  • 4 hamburger buns


  • Place mince, spices, spring onions and coriander in a large bowl and mix until well combined.
  • Divide mixture into 4 portions and shape into flat patties.
  • Place patties on lined baking tray and refrigerate for 15 minutes.
  • Roughly mash avocados and mix in remaining guacamole ingredients. Refrigerate until ready to use.
  • Place onions in a pot with remaining pickle ingredients and bring to the boil. Remove from heat and leave to cool.
  • Braai patties for 3-4 minutes each side or until cooked through.
  • Slice buns, butter and toast on the grid.
  • Spread with crème fraîche (or mayonnaise) and top with lettuce, guacamole, patties and pickles.