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- 700 g
chicken thigh fillets
- 2 Tbsp.
finely chopped chives
- 1 1/2 Tbsp.
wholegrain mustard
- 1 Tbsp.
runny honey
- 50 g
fresh white breadcrumbs
- 1
medium egg, beaten
Oil, to grease
- 125 g
soft blue cheese (we used St Agur)
- 100 g
soured cream
- 1
small garlic clove, crushed
- 2
small ripe avocados, halved, stoned and peeled
Juice 1 lime
- 6
slices thick-cut streaky bacon
- Step 1To make the burgers, trim and discard any sinews from the chicken, roughly chop, then pulse in a food processor until it resembles mince. Empty into a large bowl and mix in chives, mustard, honey, breadcrumbs, egg, 1tsp fine salt and plenty of freshly ground black pepper.
- Step 2Divide mixture equally into 6 and shape each portion into a flattened patty about 1½cm (⅔in) thick. Arrange on a lightly greased plate, cover and chill for 1hr to firm up.
- Step 3Meanwhile, in a small bowl, mash the blue cheese, then stir in the soured cream, garlic and some seasoning. In a separate bowl, roughly mash the avocado with a fork and stir in the lime juice and a pinch of salt.
- Step 4Rub the burger patties with a little oil, then barbecue over low heat for 10-12min, turning midway through, or until cooked through. Add bacon to the barbecue and grill for the final 4min of cooking, until crisp.
- Step 5Serve the burgers in the toasted buns with the bacon, lettuce, tomato, smashed avocado and blue cheese sauce.
Get ahead Prepare to end of step 2 a day ahead. Make blue cheese sauce and smashed avocado a couple of hours ahead; cover and chill until needed.
No BBQ? No problem!
Preheat oven to 200°C (180°C fan) mark 6. Brown the oiled burger patties in a large frying pan for 2-3min per side (in batches, if needed). Transfer burgers to a baking tray and cook in the oven for 10-12min until cooked through. Cook the bacon in the frying pan, in the oven
or under the grill until crisp.
Per serving:
- Calories: 676
- Protein: 36g
- Fat: 43g
- Sat fat: 16g
- Carbs: 36g
- Sugars: 13g
- Fibre: 4g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
