Chicken burger with avocado, bacon and garlic mayo

 Chicken burger with avocado, bacon and garlic mayo
chicken-burger-avocado-bacon-garlic-mayo.jpg

Method

  1. To make the chicken burgers, place the breadcrumbs in a medium bowl and pour over the milk.
  2. Add the mince, shallots, parsley and anchovies and season well.
  3. Use your hands to mix until well combined.
  4. Divide the mixture into 4 even portions and use slightly damp hands to shape each portion into a patty about 10cm in diameter and 2cm thick.

  5. Combine the mayonnaise, garlic, mustard and lemon juice in a small bowl and mix well. Set aside.
  6. Next, fry the bacon in a large non-stick frying pan over medium-high heat for 2-3 mins each side or until well browned and crisp.
  7. Drain on a paper kitchen towel.


    Wipe out the pan with absorbent paper then add the oil and heat over medium heat until hot.
  8. Add the chicken burger and cook for 5 mins each side or until just cooked through.


  9. Meanwhile, preheat the grill to high. Place the bread rolls, cut-side up, on an oven tray and toast under preheated grill for 2-3 mins or until golden brown.
  10. To serve, spread the bottom of the rolls with half the mayonnaise mixture and top with lettuce, chicken burger, avocado and bacon. Season with freshly ground black pepper.
  11. Cover with the roll tops and serve immediately, accompanied by the remaining mayonnaise mixture.

Recipe from recipes-plus.co.uk

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.

Tip

These tasty burgers are perfect for eating alfresco

Ingredients

50g (2oz) fresh breadcrumbs
1 tbsp milk
500g (1lb 2oz) chicken mince
4 shallots, peeled and sliced thinly
2 tbsp chopped flat-leaf parsley
2 drained anchovy fillets, chopped finely
75g (3oz) mayonnaise
1 garlic clove, peeled and crushed
1 tsp Dijon mustard
½ tsp lemon juice
4 rashers bacon, rind and excess fat removed, each cut into thirds
2 tsp olive oil
4 wholegrain rolls, split
4 baby cos lettuce leaves
1 medium avocado, peeled, stoned and sliced thickly
freshly ground black pepper

Notes

Time: 40 mins
Serves: 4
Nutrition: n/a