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.
- 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 baby spinach (loosely packed)
- Potato crisps (optional), to serve
- 1 avocado, peeled, stone removed
- 1/3 cup coriander (firmly packed)
- 1 garlic clove, finely chopped
- 1 long green chilli, thinly sliced
- 70 ml olive oil
- 2 tbsp lime juice
- 1For 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.
- 2Heat 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.
- 3Barbecue bacon, turning once, until crisp (1-2 minutes each side).
- 4Quickly 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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