The ultimate burger

Add luscious avocado to give quick and easy chicken burgers a sophisticated twist.

Chicken burger with avocado and bacon SERVES 4 PREP AND COOK TIME 40 MINUTES

¼ cup whole egg mayonnaise

1 garlic clove, crushed

1 teaspoon Dijon mustard

1½ teaspoons lemon juice

4 rashers bacon, rind and excess fat removed, each cut into thirds

2 teaspoons olive oil

4 wholegrain rolls, split

4 baby cos lettuce leaves

1 medium (250g) avocado, sliced thickly

CHICKEN PATTIES

¾ cup (50g) fresh breadcrumbs

1 tablespoon milk

500g chicken mince

4 spring onions, sliced thinly

2 tablespoons chopped flat-leaf parsley

2 drained anchovy fillets, chopped finely

1 CHICKEN PATTIES Place breadcrumbs in a medium bowl; pour the milk over. Add the mince, spring onions, parsley and anchovies. Season well with salt and freshly ground black pepper. Use your hands to mix until well combined. 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.

2 Combine mayonnaise, garlic, mustard and lemon juice in a small bowl and mix well. Set aside. Cook bacon in a non-stick frying pan over medium-high heat for 2-3 minutes each side or until well browned and crisp. Drain on absorbent paper.

3 Wipe out the pan with absorbent paper, add the oil and heat over medium heat until hot. Add the chicken patties and cook for 5 minutes each side or until just cooked through.

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

Patties suitable to freeze. Not suitable to microwave.