Mexican Chipotle Chicken Burger

Method

1. Put the chicken between two pieces of cling film or greaseproof paper and bash with a rolling pin to 15mm thickness. Mix the chipotle paste with half the lime juice, salt & pepper and spread over the chicken.
2. Cook the thighs in a hot griddle pan for 4-5 mins per side or until the juices run clear. Once done, shred the chicken using two forks.
3. Warm the nacho cheese sauce and set aside.
4. Make guacamole; mash the avocado with the remaining lime juice. Stir in the diced tomatoes, jalapenos, garlic and salt & pepper. Set aside.
5. Toast the burger bun lid and bottom.
6. Assemble the burger; spread the sour cream over the bottom of the toasted bun, top with the shred lettuce, then the chicken followed by the nacho cheese, guacamole, and pickled red onions. Finally top with the toasted burger lid.