Crispy Chicken Burgers with Garlic Mayo

Step 1: Mix the mayonnaise and garlic in a small bowl. Set aside for at least 20 minutes.

Step 2: Mix the flour, salt, pepper, paprika, thyme, garlic powder and onion powder in a flat dish.

Step 3: If needed, pound the chicken to about 1 cm thick. If trimming it to fit the rolls, leave it about 15% larger because it shrinks as it cooks.

Step 4: Heat 1 tablespoon of oil in a skillet over high heat. If using a barbecue, drizzle the oil over the flat plate. Add the onions and cook, turning regularly, for 5 minutes until golden. Season with salt and pepper, toss, then remove from the skillet.

Step 5: While the onions cook, heat the oven to 160°C/320°F. Split the rolls and lightly toast or warm them. If using a barbecue, toast the cut sides until crisp. Keep the rolls in the turned-off oven with the door ajar while the chicken cooks.

Step 6: Coat the chicken in the seasoning mixture, shake off the excess, and place it in the skillet. Repeat with the remaining chicken.

Step 7: Add 1 tablespoon of oil to the same skillet, keeping the heat high. Cook the chicken for 2 1/2 minutes until golden, then flip.

Step 8: Top the chicken with cheese and cook for 1 1/2 minutes. When the underside is golden, cover the skillet for 15 seconds with a lid, tray or foil if the cheese has not melted.

Step 9: Transfer the chicken to a plate and cover loosely with foil while you assemble the burgers.

Step 10: Spread avocado over the roll bases and season with salt and pepper. Top with chicken, onion, lettuce and tomato. Spread garlic mayo on the roll tops, place them on the burgers and serve.