Perfect for barbecues. Packed with flavour, this recipe is absolutely mouthwatering.
- 500 g skinless and boneless chicken thighs
- Salad leaves to garnish
- 6 streaky bacon rashers
- 1 tbsp olive oil
- 1 clove(s) garlic, crushed
- 1 shallot, chopped
- 2 tbsp freshly chopped tarragon
- 50 g wholegrain breadcrumbs
- Salt and freshly ground black pepper
- 4 wholegrain rolls
- 150 ml blue cheese mayonnaise
- 1 tbsp freshly chopped chives (optional)
Mix the blue cheese mayonnaise with the chives, and refrigerate. Cut the chicken thighs and 2 streaky bacon rashers into pieces, then blend in a food processor until coarsely chopped.
Heat the oil in a frying pan, add the garlic and shallot and cook for 1–2 minutes until softened. Cool and add to the chicken mixture, along with the tarragon and breadcrumbs. Season and mix well.
Divide into four and, working with floured hands, shape into burgers. Grill the remaining 4 streaky bacon rashers over a medium heat for 8–10 minutes until crisp, and barbecue or grill the burgers over a medium heat for about 15 minutes, turning once, until tender and cooked through.
Toast 4 wholegrain rolls on the barbecue or under the grill. Arrange salad leaves on one half of each bun. Top with a chicken burger, a spoonful of blue cheese mayonnaise and a bacon rasher, and the other half of the bun.