Chicken burger with wedges and guacamole

Ingredients for 4 servings:

• 4 chicken schnitzels
• 4 brioche buns (burger buns)
• 4 slices of cheddar cheese
• 1 small head of iceberg lettuce
• 2 avocados
• 2 small spring onions
• ½ lime(s)
• ½ bunch coriander
• 8 cherry tomatoes
• 1 kg potatoes
• salt and pepper
• Paprika powder, sweet
• chili powder
• e.g. olive oil
• some oil for frying

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

First, wash the potatoes, cut them into equal-sized wedges, and place them in a bowl. Mix a little oil, pepper, and paprika powder to make a marinade and pour it over the wedges, then mix everything together. Bake at 220°C (top/bottom heat 180°C fan oven) for about 35 minutes until golden brown. During this time, make the guacamole. Finely chop the cherry tomatoes and spring onions, chop the cilantro and garlic, and juice the lime. Then shell the avocados, mash them with a fork, and mix all the ingredients together with a tablespoon of olive oil. Season with salt, pepper, and, if desired, a little chili powder. Chill. Now sear the chicken schnitzels (breaded if desired) in a pan and season with salt, pepper, and paprika powder. Keep warm and top each chicken schnitzel with a slice of cheddar cheese. Brown the burger buns in a little oil or briefly toast the bottom halves in a toaster until slightly crispy. Then spread some guacamole on the bottom halves. Wash the lettuce thoroughly, dry it, and tear the leaves into the right size for the buns. Top each bun with lettuce, a schnitzel with cheese, and a portion of guacamole. Place the lids on top. Serve the wedges with the lettuce. If you like, you can serve the wedges with avocado cream for dipping.