The Works Mexican Burger

Heat the oil in frying pan, add the onions and cook, stirring, until the onions are soft. Add the cumin and cook, stirring, until fragrant.

Mash the avocado with lime juice and salt and pepper to taste - keep tightly covered.

Heat the refried beans in a saucepan or microwave on high for about 3 minutes.

BURGERS:

Combine chicken, coriander, cumin, salt, chili powder, garlic, green (spring) onions, 1 1/2 cups of the breadcrumbs and the egg in a bowl and mix well. Shape the mixture into 4 large flat patties, about 1 inch thick. Press the remaining cup of breadcrumbs onto the patties and refrigerate for 1 hour.

Heat the oil in a large shallow frying pan and cook the burger patties over a medium-low heat until they are well browned and cooked through (about 5 minutes on each side).

Arrange the corn chips around the edge of the plates, pile the lettuce in the center. Top with a burger, then some of the beans, onions, salsa, avocado, sour cream and coriander (cilantro); drizzle with the sauce.

This recipe can be prepared a day ahead - reheat and assemble just before serving. The uncooked patties are suitable for freezing.

*Stale breadcrumbs are made from 1-2 day-old bread - do not substitute dried packaged breadcrumbs. **Stale breadcrumbs can be made in large quantities in the food processor and frozen in 1 cup bags for convenience.