CHICKEN BURGERS
WITH AVOCADO & BACON
PREP + COOK TIME 40 MINUTES SERVES 4
¾ cup (50g) fresh breadcrumbs
1 tablespoon milk
500g chicken mince
4 green onions, sliced thinly
2 tablespoons finely chopped fresh
flat−leaf parsley
2 anchovy fillets, chopped finely
¼ cup (75g) mayonnaise
1 clove garlic, crushed
1 teaspoon wholegrain mustard
1½ teaspoons lemon juice
4 rindless bacon slices (260g),
each cut into thirds
4 wholegrain rolls, split
4 baby cos lettuce leaves
1 medium avocado (250g),
sliced thickly
1 Place breadcrumbs and milk in
a medium bowl. Add mince, onion,
parsley and anchovy. Season. Using
your hands, mix until well combined.
Using slightly damp hands, shape
mixture into four 10cm patties.
2 Combine mayonnaise, garlic,
mustard and juice in a small bowl.
3 Heat an oiled grill plate (or grill
or barbecue) over medium heat.
Cook bacon for 2 minutes each side
or until browned and crisp. Drain
on paper towel.
4 Cook patties on same oiled grill
plate for 5 minutes each side or until
cooked through.
5 Toast rolls on grill plate, cut−side
down, for 30 seconds or until marked.
6 Spread base of rolls with half the
mayonnaise mixture; top with lettuce,
patties, avocado and bacon. Replace
the roll tops. Serve immediately with
remaining mayonnaise mixture.
CHICKEN BURGERS
WITH AVOCADO & BACON38