Spanish BBQ Chicken Burger with Romesco & Sweetcorn

Steps

1. Bring a large pot of salted water to the boil on high heat. Preheat BBQ to medium (if using).
2. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. In a medium bowl, toss chicken with Spanish spices.
3. Cook chicken on oiled BBQ for 3-5 minutes each side (depending on thickness), or until cooked through. Once cooked, transfer to a clean bowl and toss with first measure of romesco sauce. Alternatively, cook chicken using same method in a medium fry-pan on medium-high heat. Wipe pan clean and set aside.
4. Thinly slice tomato and season with salt. Cut buns in half, widthways. Cook buns, cut-side down on BBQ for 1-2 minutes, or until browned and heated through. Alternatively, heat buns using same method on reserved pan on medium-high heat.
5. Cut corn cobs in half. Toss with oil and cook corn on BBQ, turning regularly for 3-4 minutes, until charred. Alternatively, cook in pot of boiling water for about 3 minutes until just tender.
6. Thickly slice chicken. In a small bowl, combine second measure of romesco sauce with sour cream and a pinch of salt.
7. Burgers filled with chicken, mesclun, tomato and romesco crema. Serve corn on the side.