Mexican Chicken Cheese Burger

Preheat the oven to 220°C/200°C fan. Slice the sweet potatoes (skins on) into fries. Add the fries to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the fries in the oil until fully coated. Roast in the oven for 35-40 min or until golden and crisp (see pro tip).

Meanwhile, add the chicken mince, panko bread crumbs, garlic paste, taco seasoning (spicy!), salt and pepper to a large bowl. With clean hands, knead until fully combined. Refrigerate for 10-15 min.

After 10-15 min, divide the chicken mix into 4/6/8 pieces and shape each piece into a patty.

Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Thinly slice the tomatoes. Set aside.

Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the burger patties (in batches) and fry for 3 min on each side or until cooked through. Remove the pan from the heat, top half of the patties with the cheese and allow it to melt.

Toast the burger buns briefly - but be careful not to burn them. Load each bun with the tomato salsa, sliced tomatoes, chicken patties (use one with cheese and one without) and avocado slices. Serve the sweet potato fries to the side.