TEX-MEX CRUMBED BURGERS

Plating up the best burger has just become a whole lot more achievable. Wattie’s new range of sauces are so good, it promises to make your burgers better and you’ll want to keep them as a secret weapon for meal-time praise. There are three flavours to choose from – Classic Burger Sauce (which tastes remarkably similar to the one by a popular fast-food chain!), Smokey Bacon Flavour and a Chipotle & Green Jalapeño, which we’ve featured in this recipe below. Available from supermarkets nationwide, RRP $4.99.

SERVES 4

400g chicken tenderloins

¼ cup Wattie’s Chipotle & Green Jalapeño Burger Sauce, plus extra, to serve

1½ cups crushed natural corn chips

4 poppy seed brioche buns Lettuce leaves

1-2 tomatoes, sliced

Gherkins, to serve

1 Dip the chicken tenderloins in ¼ cup of the sauce, then coat in the crushed corn chips. Place on a plate, cover with cling film and refrigerate for 10 minutes (see tip).

2 Preheat oven to 200°C (fan bake). Place the chicken on an oven tray lined with baking paper. Bake for 20-25 minutes or until the chicken is cooked, turning halfway through cooking.

3 To assemble the burgers, cut the brioche buns in half and toast if desired. Spread the bases with a generous amount of the extra sauce. Top each bun with lettuce leaves, tomato slices, sliced gherkin and chicken. Top with the bun lid.

VARIATIONS

• Replace the chicken tenderloins with fish fillets – cut into pieces before crumbing.

• Replace lettuce with rocket leaves.