Lemony, Herby Chicken Burgers with Bacon and Avocado, and Pink Pickle


Preparation info

  • Difficulty


  • Serves


Appears in

These are intended to be bun-less burgers, and believe me, by the time you add the crispy bacon and avocado, and have the zingy fresh and pretty pink pickle on the side, you won’t even spare them a thought. If that’s just not realistic for you though, by all means add burger buns. You can even make quick homemade ones by using the dough from my Speedy Spelt Soda Bread: shape into rolls and bake for 10–12 minutes until golden and just cooked through. These burgers are also just as lovely served in crispy lettuce cups.

Preparation time 10 minutes
Chilling time 30 minutes
Cooking time 15 minutes


What you’ll Need


  • 400 g chicken thigh meat, roughly chopped
  • 1 Tbsp chopped fresh mint
  • 1 Tbsp chopped fresh parsley
  • 1 Tbsp chopped fresh basil (or coriander if you prefer)
  • 2 tsp lemon or lime zest
  • 1 Tbsp lemon or lime juice
  • 150 g feta cheese, roughly crumbled
  • 1 egg
  • salt and freshly ground black pepper, to taste

To assemble the burgers

  • 1 Tbsp olive oil
  • 4 rashers streaky bacon
  • 1 ripe avocado, thinly sliced
  • fresh basil leaves or micro greens
  • lemon or lime wedges


What to do

  1. Add all the patty ingredients to your food processor and pulse until the meat is roughly chopped (not too smooth).
  2. Roll the mixture into palm-sized balls, flatten gently and refrigerate for at least 30 minutes, or until serving.
  3. Just before serving, heat a large pan over medium-high heat and add the olive oil. Fry the burgers for 5 minutes on each side, or until golden and just cooked through. Remove and set aside to rest.
  4. To the same pan, add the bacon and cook for about 10 minutes until golden and quite crispy. Assemble the burgers as follows: bun (if using), avocado slices, bacon, burger patty, pickle, fresh herbs and a squeeze of lemon or lime juice.