by Dr. Hennie Fisher

Ingredients for 6 burgers or 3 double burgers:

For the guacamole:

• ½ garlic clove, made into a paste
• 2,5 ml (½ teaspoon) salt
• 2,5 ml (½ teaspoon) freshly ground black pepper
• 7,5 ml (½ tablespoon) smoked paprika
• 30 ml (2 tablespoons) olive oil
• Juice and zest of 1 lemon
• 1 small, or half a medium red onion, finely diced
• 8 cocktail tomatoes or ½ large normal tomato, finely diced
• Few sprigs parsley, finely chopped
• 1 ripe avocado pear, peeled and mashed
• 1/3 of a medium papaya, small cubes

Marinade for the chicken:

• ½ garlic clove, made into a paste
• ½ lemon juice
• 2,5 ml (½ teaspoon) salt
• 2,5 ml (½ teaspoon) freshly ground black pepper
• 15 ml (1 tablespoon) olive oil
• 2, 5 ml (½ teaspoon) chilli powder (or more if you like a hot touch)
• 15 ml (1 tablespoon) soya sauce
• 15 ml (1 tablespoon) honey
• 6 burger buns
• 6 large (or 12 small) deboned chicken thighs (skin on or skin off)
• Selection of lettuce
• 2 carrots, cut into ribbons with a potato peeler, dressed in a little olive oil, salt and pepper
• Chips or oven baked orange sweet potato wedges to serve

Method:

Mix together all the ingredients for the chicken marinade. Marinade the chicken in the mixture for at least an hour, and then braai them gently until they have a good crisp skin and are properly cooked on the inside. Gently mix together the ingredients for the guacamole and then assemble the burgers in any order, dividing the ingredients between the six buns.

Serve with chips or oven wedges.