Those of you who know me know that burgers are right up there on my scale of favourite foods of all times. I have to admit that very often I wish I loved celery sticks that little bit more, but unfortunately I don't - so that's that. I therefore continue to cook up a burger and potato wedges meal on a regular basis and am no stranger to many of London's favourite burger joints. 
There is nothing better than a freshly barbecued beef burger, made of seriously good minced meat, held between a floury, soft bun (recipe here) and topped with aged cheddar or monterey jack. *swoon*

I never seize to try and find a healthier version of the classic burger and have to say that more often than not I fail miserably. The other week we decided to give this chicken and bacon burger a try and believe it or not... it was well good! The secret is the lovely smokey pancetta you add to your minced chicken breast and the light and slightly green tasting avocado mayo. I highly recommend you try this!

COOKS 30-45mins 


  •  400g minced chicken breast (if you have a food processor you can buy diced chicken breast chunks and whizz them)
  • 70g diced pancetta
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 fresh chili, finely chopped
  • 1 egg
  • 1 tbsp thyme
  • 1 very ripe avocado
  • juice of half a lemon
  • 3tbsp mayonnaise (replace with creme legere if you want to go super healthy)
  • 4 soft white burger buns
  • 50g rocket
  • 4 medium size sweet potatoes, cut into wedges
  • salt and pepper to season
  • soft burger buns to serve

  1. Place the chicken mince, pancetta, onion, garlic, egg, chili, thyme, a pinch of salt and some black pepper in a large bowl and combine thoroughly, ideally using your hands. (Make sure you wash your hands thoroughly afterwards.)
  2. Pre-heat the oven to 180˚C. Combine your potato wedges with some olive oil and a generous amount of salt and pepper until the potatoes are well coated. Scatter on a baking tray and place in the pre-heated oven for 30-40 minutes.
  3. Heat some olive oil in a large frying pan. Shape four burger patties out of the minced meat and once the oil is very hot fry for approximately 7 minutes on each side. Your burgers are done when golden brown on the outside, juices run clear and no pink meat remains.
  4. Mash your avocado and mayo together using a fork. Once smooth add the lemon juice and season with salt and pepper.
  5. Cut your buns in half and toast lightly. Pile some rocket on the base of each bun and sit a chicken burger on top. Spoon over the avocado mayo and serve alongside the sweet potato wedges.
This is another perfect spring/summer barbecue meal (once that spring finally arrives and the rain decides it's done its thing) and absolutely divine with some ice cold beer.


Recipe taken from Waitrose and adapted by Etta. 

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