1. First make the pickled cucumber. Mix the vinegar and the sugar together until it dissolves. Using a vegetable peeler, shave the cucumber lengthways, working all the way round but stopping when you get to the seeds. Pour the vinegar mixture over the cucumber strips and toss; set aside. When you are ready to serve, lightly toast the sesame seeds and scatter over the cucumber along with the chilli. 2. Make the mayo: put the mayonnaise in a blender with the chipotle peppers, lime zest and juice and maple syrup and season. 3. If you are using minced chicken then simply place in a bowl. If not, roughly chop up, removing any gristle and pop into a food possessor. Pulse until it is just minced – you do not want to form a paste. Add the rest of the burger ingredients to the minced chicken, season with salt and pepper and combine. Using your hands, shape into about 10 burgers and place on a plate, then flatten slightly with your hand (you don’t want them too thick as they must cook fully all the way through, unlike traditional beef burgers). 4. Heat the oil in a large frying pan over a medium-high heat. Add the chicken burgers and cook, in batches, for 4 minutes each side – they should be well seared. Remove from the pan and drain on kitchen paper (we would always check one by cutting in half to make sure they are fully cooked – do not serve pink). 5. Serve in toasted buns with lettuce, tomatoes, crispy onions, a generous dollop of the smoky mayo and the pickled cucumber on the side.