A juicy and supremely tasty burger made from hand minced chicken thigh fillets and smoked bacon. Served in a brioche bun with ranch slaw and sliced avocado.
- 3 medium-large skinless, boneless chicken thighs
- 2 slices smoked bacon
- 1 tsp olive oil
- 2 tbsp mayonnaise
- 4 tbsp buttermilk
- 1 tsp ranch seasoning
- 1 small carrot, sliced into matchsticks
- 1 rib of celery, finely sliced
- 1/2 head white cabbage from a head of cabbage which weighs around 500-600g
- 2 spring onions, finely sliced
- 1/2 avocado, finely sliced and spritzed with lime juice
- 2 brioche buns
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Start by preparing the meat. Cut the chicken and bacon into 1-2 inch cubes/slices and seasoning liberally with black pepper before feeding through a mincer with a coarse plate fitted. Form into two patties no more than 1.5cm thick and chill until needed. Can be done up to 24 hours in advance (cover with cling film and chill).
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Next prepare the slaw - simply whisk the mayo, buttermilk and ranch seasoning together then add the prepared veg, tossing well. There is more than you will need to top the burgers but it can be kept in the fridge for upto 48 hours. Slice your avocado.
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Heat a frying pan to medium high and add the oil. Place the patties into the oil and cook for 4-5 minutes on the first side without moving it to allow it to brown evenly and some of the fat to render out. Flip over and cook for another 4-5 minutes. Take off the heat and check the temperature registers 75˚C. If not, repeat giving 4 minutes cooking on medium-high on each side. Rest the meat for a few minutes before assembling the burger.
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Split the brioche buns and toast under the grill or in a griddle pan to char the cut surface and dry them out slightly, to prevent a soggy bun. Layer up a good mound of slaw, a burger, sliced avocado and top with the second half of the bun.
If you prefer, you can sear the burgers in the saucepan on high heat for 2-3 minutes a side to get good colour then transfer to a preheated oven at 180˚C for 15-20 minutes until cooked through. I always check with a thermometer that internal temperature of the burgers are 75˚C to ensure they are safely cooked. Don't make them any thicker than 1.5cm or the middle won't cook through.