Lemongrass Chicken Burgers with Crunchy Cos and Avocado Salsa

Preheat the oven to 200°C. Cut the potatoes into batons. Toss with salt, pepper and olive oil. Spread over a lined baking tray and cook for 20 - 30 minutes until golden and cooked through.

Dice avocado. Finely dice shallot. Finely chop coriander including stems. Cut Turkish buns in half.

Combine the mince with the panko bread crumbs, minced lemongrass, half the coriander and half the shallot and season with salt and pepper. Mix well and form into 1 patty per person.

Heat a frypan over medium high heat. Add a drizzle of oil and fry patties for 4-5 minutes on each side until browned and cooked through. Wipe out the pan and toast the buns, cut side down until golden.

Combine avocado, coriander, remaining shallot, salt and pepper in a bowl. Mix well. Taste and adjust seasoning as needed.

Spread mayonnaise and sweet chilli sauce (to taste) over the tops and bottoms of the buns. Load up with cos, a burger patty, a big spoonful of the avocado salsa and top with the lid of the bun. Serve with fries and dig in.

Preheat the oven to 200°C. Cut the potatoes into batons. Toss with salt, pepper and olive oil. Spread over a lined baking tray and cook for 20 - 30 minutes until golden and cooked through.

Dice avocado. Finely dice shallot. Finely chop coriander including stems. Cut Turkish buns in half.

Combine the mince with the panko bread crumbs, minced lemongrass, half the coriander and half the shallot and season with salt and pepper. Mix well and form into 1 patty per person.

Heat a frypan over medium high heat. Add a drizzle of oil and fry patties for 4-5 minutes on each side until browned and cooked through. Wipe out the pan and toast the buns, cut side down until golden.

Combine avocado, coriander, remaining shallot, salt and pepper in a bowl. Mix well. Taste and adjust seasoning as needed.

Spread mayonnaise and sweet chilli sauce (to taste) over the tops and bottoms of the buns. Load up with cos, a burger patty, a big spoonful of the avocado salsa and top with the lid of the bun. Serve with fries and dig in.

Preheat the oven to 200°C. Cut the potatoes into batons. Toss with salt, pepper and olive oil. Spread over a lined baking tray and cook for 20 - 30 minutes until golden and cooked through.

Dice avocado. Finely dice shallot. Finely chop coriander including stems. Cut Turkish buns in half.

Combine the mince with the panko bread crumbs, minced lemongrass, half the coriander and half the shallot and season with salt and pepper. Mix well and form into 1 patty per person.

Heat a frypan over medium high heat. Add a drizzle of oil and fry patties for 4-5 minutes on each side until browned and cooked through. Wipe out the pan and toast the buns, cut side down until golden.

Combine avocado, coriander, remaining shallot, salt and pepper in a bowl. Mix well. Taste and adjust seasoning as needed.

Spread mayonnaise and sweet chilli sauce (to taste) over the tops and bottoms of the buns. Load up with cos, a burger patty, a big spoonful of the avocado salsa and top with the lid of the bun. Serve with fries and dig in.

Preheat the oven to 200°C. Cut the potatoes into batons. Toss with salt, pepper and olive oil. Spread over a lined baking tray and cook for 20 - 30 minutes until golden and cooked through.

Dice avocado. Finely dice shallot. Finely chop coriander including stems. Cut Turkish buns in half.

Combine the mince with the panko bread crumbs, minced lemongrass, half the coriander and half the shallot and season with salt and pepper. Mix well and form into 1 patty per person.

Heat a frypan over medium high heat. Add a drizzle of oil and fry patties for 4-5 minutes on each side until browned and cooked through. Wipe out the pan and toast the buns, cut side down until golden.

Combine avocado, coriander, remaining shallot, salt and pepper in a bowl. Mix well. Taste and adjust seasoning as needed.

Spread mayonnaise and sweet chilli sauce (to taste) over the tops and bottoms of the buns. Load up with cos, a burger patty, a big spoonful of the avocado salsa and top with the lid of the bun. Serve with fries and dig in.

Preheat the oven to 200°C. Cut the potatoes into batons. Toss with salt, pepper and olive oil. Spread over a lined baking tray and cook for 20 - 30 minutes until golden and cooked through.

Dice avocado. Finely dice shallot. Finely chop coriander including stems. Cut Turkish buns in half.

Combine the mince with the panko bread crumbs, minced lemongrass, half the coriander and half the shallot and season with salt and pepper. Mix well and form into 1 patty per person.

Heat a frypan over medium high heat. Add a drizzle of oil and fry patties for 4-5 minutes on each side until browned and cooked through. Wipe out the pan and toast the buns, cut side down until golden.

Combine avocado, coriander, remaining shallot, salt and pepper in a bowl. Mix well. Taste and adjust seasoning as needed.

Spread mayonnaise and sweet chilli sauce (to taste) over the tops and bottoms of the buns. Load up with cos, a burger patty, a big spoonful of the avocado salsa and top with the lid of the bun. Serve with fries and dig in.

Preheat the oven to 200°C. Cut the potatoes into batons. Toss with salt, pepper and olive oil. Spread over a lined baking tray and cook for 20 - 30 minutes until golden and cooked through.

Dice avocado. Finely dice shallot. Finely chop coriander including stems. Cut Turkish buns in half.

Combine the mince with the panko bread crumbs, minced lemongrass, half the coriander and half the shallot and season with salt and pepper. Mix well and form into 1 patty per person.

Heat a frypan over medium high heat. Add a drizzle of oil and fry patties for 4-5 minutes on each side until browned and cooked through. Wipe out the pan and toast the buns, cut side down until golden.

Combine avocado, coriander, remaining shallot, salt and pepper in a bowl. Mix well. Taste and adjust seasoning as needed.

Spread mayonnaise and sweet chilli sauce (to taste) over the tops and bottoms of the buns. Load up with cos, a burger patty, a big spoonful of the avocado salsa and top with the lid of the bun. Serve with fries and dig in.