Wash and scrub a big potato. Then top and tail (i.e. cut off both ends to have squared end rather than oval)
Slice potato into fry shapes (I like mine long and medium-y thick). Dump fries into a bowl and squeeze some lemon over. Season with salt, pepper, masala, chili… whatever you feel like, but season well. Then add in some flour and water, enough to have thick, lumpy batter. Just to coat. Now you can either shallow fry or bake your fries. Shallow frying is a lot quicker. So, if frying don’t make ahead of burgers… otherwise fries will go cold whilst you make the burgers.
Get some lean chicken mince and rinse it. Squeeze out the excess water and dump into a bowl. Add a few dashes of sesame oil, grated ginger, garlic, finely sliced chillis and spring onions. Add minced coriander. Season with salt and pepper. Smoked pepper and salt work nicely. Mix it all together. Form patties. Use breadcrumbs to bind. I prefer store-bought super fine bread crumbs – cheap and does the trick! Texture should be: patty forms easily in hands and doesn’t stick but still sticky/moist. Grill or dry pan-fry in non-stick. Whilst that cooks make the avocado cream. Chicken can be dry so the avocado cream helps keep a nice texture in mouth.
Add sour cream, salt, pepper, lemon, coriander, spicy sauce, and avocado to a blender. Blend till desired consistency. Can add garlic, paprika, or any other herbs/flavourings you fancy. I used some sansho pepper this time.