Recipe for Cajun Chicken and Bacon Burgers with a tangy tomato, chilli and onion salsa

4 free range chicken breasts
4 rashers bacon
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp paprika
2 red onions – peel and chop finely
1 fresh chilli – de-seed and chop finely
2 tbsp fresh coriander – chop finely
2 tomatoes – chop finely
1 lime – halve and juice
2 tbsp olive oil for salsa (from your pantry)
2 avocados
100g mature cheddar – grate coarsely
2 ciabatta loaves
tin foil, olive oil (from your pantry)
salt & pepper (from your pantry)

How to
Put a few glugs of olive oil in a griddle/frying pan on medium to high heat. Mix cumin, coriander, paprika, salt and pepper in a large bowl or casserole dish. Roll the chicken breasts in the spices until coated all over. Sear the chicken in the oil and cook for about 5 or 6 minutes each side. Turn only once. When done, remove from pan, cover with tin foil on a plate and set aside to rest for 5 minutes. Now fry the bacon for a few minutes until nicely browned.

Mix the tomato, onion, coriander, chilli, lime juice, olive oil and a little salt in a bowl to make up the salsa.

Halve, stone, peel and slice the avocados into 1 cm slices.

Cut the ciabatta loaf in half. Cut each piece in half again lengthwise. Scatter each slice with a layer of cheese and grill until cheese has melted.

To serve: Place each bacon rasher on a slice of ciabatta. Slice the chicken and place alternate slices of chicken and avocado on top of the bacon and finally top with a slice of toasted cheesy ciabatta. Serve a helping of salsa on the side.

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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.