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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
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
