Chicken, bacon and avocado burger

Chicken and smoky bacon are a great combination in a burger, here with a tangy avocado-coriander sauce for even more flavour. We've served potato crisps on the side; crushing them up and stuffing them into the burger is good crunchy fun, too.

You'll need

Juice of 1 lime 1 tbsp olive oil 4 skinless chicken thigh fillets 4 smoked bacon rashers, rind trimmed 4 burger buns, halved 100 gm mayonnaise mixed with 1 tsp smoked paprika and 1 finely chopped garlic clove 1 cup (loosely packed) baby spinach Potato crisps (optional), to serve   Avocado-coriander sauce 1 avocado, peeled, stone removed 1/3 cup (firmly packed) coriander 1 garlic clove, finely chopped 1 long green chilli, thinly sliced 70 ml olive oil 2 tbsp lime juice


  • 01
  • For avocado-coriander sauce, process avocado, coriander, garlic and chilli in a food processor until smooth, add oil and lime juice, season generously to taste and process to combine. Cover and refrigerate for up to 3 days.
  • 02
  • Heat a barbecue or char-grill to high. Mix 2 tbsp of avocado-coriander sauce in a bowl with lime juice and olive oil. Pound chicken thighs between 2 sheets of baking paper with a mallet or rolling pin to flatten and even out the thickness. Brush thickly with avocado mixture and barbecue, turning and basting occasionally, until browned and cooked through (4-5 minutes). Set aside.
  • 03
  • Barbecue bacon, turning once, until crisp (1-2 minutes each side).
  • 04
  • Quickly char cut sides of buns on the barbecue if you like, then spread bases with paprika mayonnaise. Top with chicken, bacon, avocado-coriander sauce and spinach, sandwich with tops and serve with potato crisps.

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Featured in

Jan 2017

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