500g boneless skinless chicken thighs
6 rashers streaky bacon, rind removed
1 tbsp olive oil
1 garlic clove, crushed
1 shallot, finely chopped
2 tbsp roughly chopped tarragon
50g fresh white breadcrumbs

Blue cheese mayonnaise

1 egg yolk
1 tsp Dijon mustard
150ml light olive oil
1 tsp white wine vinegar
75g blue cheese
1 tbsp fresh chives, chopped
4 burger buns

Method

1. Cut the chicken thighs into pieces and put into a food processor. Cut two rashers of bacon into pieces and add to the chicken; blend until coarsely chopped. Heat the olive oil in a frying pan and add the garlic and shallot. Cook for 1–2 minutes until softened. Remove from pan, cool, and drain off excess oil.
2. Add the garlic and shallot and then the tarragon and breadcrumbs to the chicken mixture. Season and mix well. Divide into four parts. Lightly flour your hands to prevent mixture sticking then shape each part into a burger. Chill for 30 minutes.
3. For the blue cheese mayonnaise, whisk the egg yolk, mustard and plenty of seasoning in a bowl until smooth. Slowly whisk in the olive oil until the mixture is thick and smooth. Whisk in the vinegar. Crumble the blue cheese and fold into the mayonnaise. Add the chopped chives, and set aside to chill.
4. Grill the bacon for 8–10 minutes until crisp. Put aside. Brush the cooking grate with oil and barbecue the burgers over Direct Medium heat for 15 minutes, turning once, until tender.
5. Toast the burger buns on the grill. Arrange salad leave on one half of the bun. Top each with a chicken burger, a spoonful of mayonnaise and a bacon rasher. Top with the other half of the burger bun.

From Weber’s Ultimate Barbecue Book by Matthew Drennan

Ingredients

675g Lean beef mince
2 Garlic cloves, crushed
1/2 Onion, coarsely grated
1 tbsp Worcestershire sauce
225g Cheddar cheese, thinly sliced (optional)
Salt & pepper
4 Sesame burger buns or crusty rolls, split
Sliced onion, tomato, lettuce, mayonnaise, mustard, ketchup to serve

From Weber’s Ultimate Barbecue Book by Matthew Drennman.