Fresh herbs and hot sauce give the ranch dressing for this lighter burger extra punch.
4 skinless, boneless chicken breasts
2 garlic cloves, grated
2 tbsp olive oil
8 rashers smoked streaky bacon
4 large wholemeal burger buns
2 Little Gem lettuces, leaves separated
2 large tomatoes, sliced
1 ripe avocado, quartered and sliced
salt and freshly ground black pepper
For the ranch dressing
2 tbsp reduced-fat mayonnaise
2 tbsp soured cream
½ garlic clove, finely grated
2 tbsp finely chopped dill
1 tbsp finely chopped chives
3 dashes Worcestershire sauce
pinch cayenne pepper
2 dashes Sriracha hot sauce
½ tsp white wine vinegar
1 tsp mild American mustard
Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper.
Put the chicken breasts on a board lined with clingfilm. Top with another layer of clingfilm and bash with a rolling pin to a 1cm/½in even thickness. Lay the chicken breasts in a shallow dish. Add the garlic, olive oil and some salt and pepper and rub well into the chicken. Set aside to marinate for 15 minutes.
Meanwhile, lay the bacon rashers on a wire rack over the lined baking tray. Cook in the oven for 12–15 minutes, or until browned and crispy.
For the ranch dressing, mix all the ingredients together and season with salt and pepper.
Heat a large griddle pan over a high heat. Cut the burger buns in half and toast the cut sides on the griddle in batches, until lightly charred. Set aside.
Lay the chicken breasts on the griddle and cook for 2–3 minutes on each side, or until cooked through.
To assemble the burgers, spread 1 tablespoon of ranch dressing over the bottom of each burger bun. Add the lettuce, chicken, tomato, bacon and avocado. Spread some more ranch dressing on the top half of the burger bun. Place on top of the filling and serve.
Source: BBC FOODS
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