There is no sincere love than the love of food … Check This Amazing Recipe: Chicken and bacon burger
How to Make Chicken and bacon burger
30 mins to 1 hour
10 to 30 mins
- 4 skinless, boneless chicken breasts
- 2 garlic
- 2 tbsp olive oil
- 8 rashers smoked streaky bacon
- 4 large wholemeal burger
- 2 Little Gem lettuces
- 2 large tomatoes
- 1 ripe avocado
- salt and freshly ground black pepper
For the ranch dressing
- 2 tbsp reduced-fat mayonnaise
- 2 tbsp soured cream
- ½ garlic
- 2 tbsp finely chopped dill
- 1 tbsp finely chopped chives
- 3 dashes Worcestershire sauce
- pinch cayenne pepper
- 2 dashes Sriracha
- ½ tsp white wine vinegar
- 1 tsp mild American mustard
Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.
Put the chicken breasts on a board lined with clingfilm. Top with another layer of clingfilm and bash with a rolling pin to a 1cm/½in even thickness. Lay the chicken breasts in a shallow dish. Add the garlic, olive oil and some salt and pepper and rub well into the chicken. Set aside to marinate for 15 minutes.
Meanwhile, lay the bacon rashers on a wire rack over the lined baking tray. Cook in the oven for 12–15 minutes, or until browned and crispy.
For the ranch dressing, mix all the ingredients together and season with salt and pepper.
Heat a large griddle pan over a high heat. Cut the burger buns in half and toast the cut sides on the griddle in batches, until lightly charred. Set aside.
Lay the chicken breasts on the griddle and cook for 2–3 minutes on each side, or until cooked through.
To assemble the burgers, spread 1 tablespoon of ranch dressing over the bottom of each burger bun. Add the lettuce, chicken, tomato, bacon and avocado. Spread some more ranch dressing on the top half of the burger bun. Place on top of the filling and serve.