Chicken cobb burger

  • For the burgers
  • 8 (1-cm) strips streaky bacon
  • 680g minced chicken, 90 percent lean
  • 2 tbsp. canola oil
  • Salt
  • Freshly ground black pepper
  • 50g crumbled blue cheese
  • 4 baps, split
  • 1 large ripe beefsteak tomato, cut into 4 slices
  • 1 ripe avocado, peeled, pitted and cut into 8 slices
  • For the vinaigrette
  • 2 tbsp. red wine vinegar
  • 1 tbsp. fresh lemon juice
  • 1 tsp. Dijon mustard
  • 1 tsp. Worcestershire sauce
  • 1 clove garlic, finely chopped
  • 1/4 tsp. granulated sugar
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 3 tbsp. olive oil
  • 75g finely shredded cos lettuce
1) For the burgers: Heat the barbecue to medium.

2) Place the strips of streaky bacon on the barbecue (lay them across the grate so they don't fall through) and barbecue for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the streaky bacon to a plate lined with kitchen paper. Increase the heat of the barbecue to high.

3) Form the meat into 4 (165g) burgers, brush with the oil and season with salt and pepper on both sides. Barbecue the burgers until golden brown on both sides and cooked completely through, about 5 minutes per side. Top the burgers with the blue cheese, close the cover, and continue cooking until the cheese begins to melt, about 1 minute longer.

4) For the vinaigrette: Whisk together the vinegar, lemon juice, mustard, Worcestershire, garlic, sugar, salt, pepper and oil in a small bowl. Cover and refrigerate for at least 30 minutes before using to allow the flavours to meld.

5) Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette.

6) Place the burgers on the bottom half of each bap and top with a slice of tomato, 2 slices of avocado, 2 slices of bacon and some of the dressed cos lettuce. Cover each burger with the bap tops and serve.

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