For the marinade

For the burger sauce

  • 3 tbsp mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp mustard
  • small splash of chilli sauce (optional)


  • STEP 1

    First, make the marinade. Crush the garlic with the thyme and a pinch of salt using a pestle and mortar. Add the lemon juice, olive oil and plenty of cracked black pepper and mash together to combine. Lay the chicken breasts out on a board and flatten slightly using a rolling pin until they are an even thickness. Transfer to a container with the marinade, then seal, shake and chill until needed, or for up to 1 hr. Light the barbecue and wait until the coals are ashen, or heat a gas barbecue to medium. Mix the sauce ingredients together in a small bowl and keep chilled.

  • STEP 2

    Cook the bacon on the barbecue for 3-4 min until crisp. Remove to a plate and set aside. Toast the cut side of the buns where you grilled the bacon to soak up the fat, then remove and set aside. Barbecue the marinated chicken breasts for 4-5 mins on each side until lightly charred. Top each with a slice of cheese, if using, and cook for a few minutes more until the cheese has melted and the chicken is cooked through (a probe thermometer should read at least 65C).

  • STEP 3

    Spread the base of each bun with the sauce, then top with the avocado slices, tomatoes, chicken, bacon and lettuce. Sandwich with the bun tops, press down lightly and serve.

Recipe tip

Barbecuing on a budget: Chicken breasts are quick and easy to cook, but cheaper skinless, boneless chicken thighs would also work in this burger. If you’re using thighs, open them out first and trim away any excess fat or sinew. Cover with baking parchment and use a rolling pin to flatten them out to an even thickness. Cook for 7-8 mins on each side – check they’re ready by cutting into the thickest part of the meat (the juices should run clear) or use a thermometer (it should read 65C).

Recipe from Good Food magazine, July 2022

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