Mexican Crumbed Chicken Burger

Set aside some cos lettuce leaves for each burger, then shred the remaining cos. Thinly slice the tomato into rounds. Drain the sweetcorn. Heat a large frying pan over a high heat. When the pan is hot, add the corn kernels and cook, tossing, until lightly charred, 5 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out. Season with salt and pepper and transfer to a medium bowl.

In a shallow bowl, combine the Tex-Mex spice blend and the salt. In a second shallow bowl, whisk the eggs. In a third shallow bowl, place the panko breadcrumbs and season generously with salt and pepper. Place the chicken breast 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. Set aside on a plate.

Return the frying pan to a medium-high heat. Add enough olive oil to coat the base. When the oil is hot, add 1/2 the crumbed chicken and cook until golden, 2-3 minutes each side. TIP: Add extra oil if needed to prevent sticking. Transfer to a second oven tray lined with baking paper. Repeat with the remaining chicken. Sprinkle the chicken with shredded Cheddar cheese. Bake on the bottom shelf until the cheese melts and chicken is cooked through, 3-4 minutes.

Place the burger buns directly on the wire racks of the oven and bake until heated through, 3 minutes. Add the shredded cos lettuce to the bowl with the corn kernels. Add a drizzle of olive oil, a generous squeeze of lemon juice and a pinch of salt and pepper. Toss to coat. In a small bowl, combine the mayonnaise with a generous squeeze of lemon juice.