Chicken and Bacon Burger

Ingredients

• 4 skinless, boneless chicken breasts
• 2 ½ garlic cloves, minced
• 2 tbsp olive oil
• 8 rashers smoked streaky bacon
• 4 large wholemeal burger buns
• 2 Little Gem lettuces, leaves separated
• 2 large tomatoes, sliced
• 1 ripe avocado, quartered and sliced
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 2 tbsp reduced-fat mayonnaise
• 2 tbsp soured cream
• 2 tbsp finely chopped dill
• 1 tbsp finely chopped chives
• 3 dashes Worcestershire sauce
• pinch cayenne pepper
• 2 dashes Sriracha hot sauce
• ½ tsp white wine vinegar
• 1 tsp mild American mustard

1. 1Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.
2. 2Put 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 minced garlic, olive oil, 1 tsp salt, and ½ tsp black pepper and rub well into the chicken. Set aside to marinate for 15 minutes.
3. 3Meanwhile, 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.
4. 4For the ranch dressing, mix all the ingredients together and season with 1 tsp salt and ½ tsp black pepper.
5. 5Heat 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.
6. 6Lay the chicken breasts on the griddle and cook for 2–3 minutes on each side, or until cooked through.
7. 7To assemble the burgers, spread a total of 2 tablespoons of ranch dressing over the bottom of each burger bun. Add the lettuce, chicken, tomato, bacon, and avocado. Spread the remaining ranch dressing on the top half of the burger bun. Place on top of the filling and serve.