Chicken, bacon and avocado burger

This grilled chicken and bacon burger packs a tangy punch with the addition of an avocado-coriander sauce.
Ben Dearnley

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.


Avocado-coriander sauce



1.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.
2.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.
3.Barbecue bacon, turning once, until crisp (1-2 minutes each side).
4.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.

Drink Suggestion: A rich, amber-coloured skin-contact white, or a beer. Drink suggestion by Max Allen


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