AT A GLANCE
Chicken and smoky bacon are a great combination in a burger, here with a tangy avocado-coriander sauce for even more flavour. We've served potato crisps on the side; crushing them up and stuffing them into the burger is good crunchy fun, too.
|01||For avocado-coriander sauce, process avocado, coriander, garlic and chilli in a food processor until smooth, add oil and lime juice, season generously to taste and process to combine. Cover and refrigerate for up to 3 days.|
|02||Heat a barbecue or char-grill to high. Mix 2 tbsp of avocado-coriander sauce in a bowl with lime juice and olive oil. Pound chicken thighs between 2 sheets of baking paper with a mallet or rolling pin to flatten and even out the thickness. Brush thickly with avocado mixture and barbecue, turning and basting occasionally, until browned and cooked through (4-5 minutes). Set aside.|
|03||Barbecue bacon, turning once, until crisp (1-2 minutes each side).|
|04||Quickly char cut sides of buns on the barbecue if you like, then spread bases with paprika mayonnaise. Top with chicken, bacon, avocado-coriander sauce and spinach, sandwich with tops and serve with potato crisps.|