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)
100g mature cheddar – grate coarsely
2 ciabatta loaves
tin foil, olive oil (from your pantry)
salt & pepper (from your pantry)
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.