Ingredients:

Chicken and corn patties:

kernels cut from 1 uncooked corn cob,
olive oil, salt and pepper.
400g chicken mince,
½ tsp salt,
½ tsp hot smoked paprika,
1 Tbsp tomato ketchup,
1 Tbsp finely diced red onion.

Burgers:

4 classic burger buns,
½ cup organic sour cream,
4-6 ripe tomatoes, sliced.
1 avocado, diced.
¼ cucumber, diced.
½ cup coriander sprigs,
1 red chilli, finely sliced.

Method:

Toss corn kernels in a small roasting dish with a little olive oil and plenty of salt and pepper. Roast at 200ºC for 10 minutes, stirring twice during that time. Cool.

Mix roasted corn with remaining patty ingredients. Form into patties using BurgerMate.

Panfry or barbecue patties on a medium heat until cooked through.

Meanwhile, split and toast buns. Spread bottom half of each bun with sour cream then arrange tomato, avocado, cucumber and coriander on top. Add chicken patties and a little chopped chilli then place top half of bun on top.