Smoky chipotle chicken burgers with pickled fennel

Put the chicken between 2 sheets of baking parchment and gently bash any thicker bits with a meat tenderiser or rolling pin so they’re the same thickness. Toss in a mixing bowl with the barbecue sauce, then cover and leave for at least 30 minutes, or chill for up to 24 hours.

Toss the fennel, vinegar, sugar and salt together, then set aside for 30 minutes, stirring occasionally, until softened and lightly pickled. Drain and squeeze to get rid of excess pickling liquid.

Heat the grill to high. Line a baking tray with foil and lightly oil it. Lay the chicken out (discard any excess sauce), then grill for 7-8 minutes on each side, or until blackened around the edges and cooked through, with no pink meat and juices that run clear. If the chicken splutters and smokes under the grill, move it a shelf lower and carry on cooking.

Toast the buns on the cut side, if liked, then spread 1 tbsp mayonnaise and 1 tsp mustard over each base. Layer with some lettuce, tomato slices, a chicken thigh and some pickled fennel. Serve with extra barbecue sauce if liked, some chips and leftover pickled fennel on the side.