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Lime and honey chicken strip burger, with sweet potato fries

Entertaining Under 60 Minutes
20min
Prep Time
35min
Cook Time
6
Servings
Print This Recipe

INGREDIENTS

  • 6 Sweet potatoes, peeled
  • 2 Tbsp (30ml) olive oil
  • 1 tsp (5ml) garlic powder
  • 1 tsp (5ml) onion powder
  • 2 tsp (10ml) smoked paprika
  • 1 tsp (5ml) salt
  • ¼ cup (60ml) honey
  • 2 limes, zested and juiced
  • 1 chilli, sliced
  • 500g Southern Fried Chicken Strips
  • 2 avocados
  • 1 lemon, juiced
  • 1 Tbsp (15ml) olive oil
  • 1 tsp (5ml) ground cumin
  • 1 tsp (5ml) ground coriander
  • 2 tsp (10ml) smoked paprika
  • 1 onion, thinly sliced
  • 100g butter lettuce
  • 2 tomatoes, sliced
  • 6 burger buns, toasted

METHOD

  1. To make the sweet potato fries, preheat the oven to 200°C.
  2. Slice potatoes into disks and then into sticks, about 1,5cm x 1,5cm.
  3. In a bowl, mix spices with oil to create a paste and coat sweet potatoes.
  4. Place potatoes on a baking tray and bake for 30 minutes, flipping halfway through cooking.
  5. Combine honey, lime juice and zest, and chilli.
  6. Preheat the oven to 180°C and cook Southern Fried Chicken Strips from frozen for 7 minutes, baste with chilli lime and honey and continue cooking for a further 8 minutes.
  7. In a bowl, combine the chopped avocados, lemon juice, 1 Tbsp olive oil, ground cumin, ground coriander, and smoked paprika.
  8. Mash with a fork for a chunky consistency (or smoother, if preferred)
  9. On the bottom half of each toasted bun, smear a generous amount of guacamole.
  10. Top the guacamole with the glazed chicken strips.
  11. Add a layer of butter lettuce and sliced tomatoes. Optionally, add thinly sliced onion. Place the top half of the bun on top.
  12. Serve with sweet potato chips.

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