Chicken Burger with Avocado and Bacon

clock 30 minutes + 20 minutes bowl Serves 4


  • Chicken Patties
  • ¾ cup fresh breadcrumbs
  • 1 Tbsp milk
  • 500g chicken mince
  • 4 spring onions, thinly sliced
  • 2 Tbsp chopped Italian parsley
  • 2 anchovy fillets, drained and finely chopped
  • Salt
  • Burgers
  • ¼ cup whole egg mayonnaise
  • 1 garlic clove, crushed
  • 1 tsp Dijon mustard
  • 1 ½ tsp lemon juice
  • 4 rashers bacon, fat removed, each cut into thirds
  • 2 tsp olive oil
  • 4 wholegrain bread rolls, cut in half
  • 4 lettuce leaves
  • 1 medium avocado, thickly sliced
  • Pepper
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  • 1. To make the patties, place ingredients in a medium-sized bowl and season well. Use your hands to combine, and divide into 4 even portions. Use slightly damp hands to shape each portion into a patty about 10cm in diameter and 2cm thick.

  • 2. Mix mayonnaise, garlic, mustard and lemon juice in a small bowl. Set aside.

  • 3. Cook bacon in a large non-stick frying pan over medium-high heat for 2-3 minutes each side or until crisp. Drain on a paper towel.

  • 4. Heat oil in the pan over a medium heat. Add the chicken patties and cook for 5 minutes each side or until cooked through.

  • 5. Meanwhile, preheat grill on high. Place the bread rolls, cut-side up, on an oven tray and toast for 2-3 minutes or until golden brown.

  • 6. To serve, spread the bottom of the rolls with mayonnaise mixture and top with lettuce, chicken patty, avocado, bacon and pepper. Cover with the tops and serve immediately.

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