Chicken and bacon burgers with sour cream

To make the juicy patty for this burger, you'll simply pop chopped chicken thigh fillets, bacon and smoked paprika in the blender. It's a sweet, salty and smoky combination that is a dreamy pairing with the herbed sour cream sauce and brioche bun.

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 300 g chicken thigh fillets, coarsely chopped
• 200 g streaky bacon, coarsely chopped
• 1 tsp smoked paprika
• 2 tbsp vegetable oil
• 4 slices cheddar cheese
• 2 avocados
• salt and pepper, to season
• 1 tbsp freshly squeezed lemon juice
• 4 brioche burger buns, split
• 1 tbsp melted butter
• 1 red onion, very thinly sliced and soaked in iced water
• 4 leaves butter lettuce
• 1 ripe tomato, sliced

Sour cream burger sauce

• ½ cup sour cream
• ¼ cup mayonnaise (kewpie)
• 1 tsp Dijon mustard
• 1 tbsp finely chopped chives
• 1 tbsp finely chopped dill
• 1 tbsp finely chopped parsley

Instructions

1. Put the chicken in a food processor and process until finely chopped. Add the bacon and paprika and process until minced. Shape the mixture into 4 patties slightly larger than the diameter of your buns and create a small depression in the centre (this helps them stay nice and even as they cook).
2. Heat a large frying pan over medium heat. Add the oil and fry the patties on one side for about 4 minutes, then turn and add the cheese to the top. Cook for a further 2 minutes or until cooked through.
3. Meanwhile, for the sour cream burger sauce, place all the ingredients in a bowl and mix well.
4. Mash the avocado with a little salt, pepper and lemon juice.
5. Toast the buns and brush with a little melted butter. Spread the buns with a little of the sauce, top with the avocado, red onion, lettuce, tomato and a chicken and bacon patty.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Twist On A Classic

Watch The Full Episode Here

PG

Watch The Full Episode Here

PG