Mexican Crumbed Chicken Burger

In a shallow bowl, combine the Tex-Mex spice blend and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs and season generously with salt and pepper. Place the chicken breasts between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm thick, then slice each chicken breast in half. Dip the chicken into the Mexican spice, followed by the egg, and finally into the panko breadcrumbs. Transfer to a plate.

Heat a large frying pan to a medium-high heat and add enough olive oil to coat the base of the pan. When the oil is hot, cook the crumbed chicken, in batches, until golden, 2-3 minutes each side. Transfer to an oven tray lined with baking paper. Sprinkle the shredded Cheddar cheese (see ingredients) over the chicken. Bake until the cheese has melted and the chicken is cooked through, 3-4 minutes.

TIP: Add extra oil if needed to stop the chicken sticking to the pan.

Return the frying pan to a medium-high heat. Cook the corn, turning occasionally, until lightly charred, 3-4 minutes. Season with salt and pepper.

Place the bake-at-home burger buns on a plate and microwave for 1 minute. Halve the buns and toast in the frying pan over a medium-high heat until golden, 3-4 minutes. In a small bowl, combine the mayonnaise with a generous squeeze of lime juice.

TIP: If you don't have a microwave, you can bake the buns straight on the wire rack at 180°C/160°C fan-forced for 3 minutes, or until heated through.