Fab Fajita Sliders

Whisk egg in a wide bowl. Add the chicken and spread out so it covers the widest area possible. Sprinkle with the chili powder, cumin, oregano, salt and garlic powder. Scatter with the cheese, bread crumbs and jalapeno. Stir with a fork to evenly distribute ingredients.

SLIDERS (MINI BURGERS): If your burger buns are about 2 1/2 inches (6 cm) wide, mound mixture into a 25 mL measure (about 2 tablespoons). Turn onto a piece of parchment paper lining a large baking sheet. Repeat to form 10 to 12 mounds. Then using the back of a glass, gently press into small burgers, about 3 inches (6 cm) wide and at least 1/3 inch ( 2 cm) thick. They shrink as they cook. Press down in the centre with your thumb and pat the sides to make sure they are as smooth as possible. If not baking right away, cover with clear wrap and refrigerate up to a day.

Bake on the bottom shelf of a preheated 400°F (200°C) oven, turning over halfway through, until burgers are firm to the touch, about 8 minutes a side.

REGULAR BURGERS: To make regular size burgers, divide mixture in four and form each into a patty about 1/2 inch (1 cm) thick. Press down in the centre with your thumb to form an indent that prevents bulging during cooking. Pour oil into a wide frying pan placed over medium heat.

When piping hot, add the burgers. Cover and cook over medium until browned, about 3 minutes a side. Then decrease heat to low. Cover and continue cooking about 4 more minutes a side. Or bake burgers at 375°F (190°C) for 10 to 12 minutes a side. Serve burgers on soft buns topped with avocado or guacamole and tomato slices.