Homemade chicken burgers with avocado mayo

Name: Homemade chicken burgers with avocado mayo
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 400 g pack essential Waitrose British Chicken Breast Chunks; 70 g pack Cooks' Ingredients Diced Smoked Pancetta; 1 small onion, very finely chopped; 1 tbsp rosemary, finely chopped; 1 essential Waitrose baby avocado, halved and stoned; 2 tbsp mayonnaise; 4 Waitrose Ciabatta Rolls, split; 50 g bag Waitrose Wild Rocket; 150 g bag Waitrose Sea Salt Hand Cooked Crisps

Buttery avocado on a lightly-spiced chicken and pancetta burger, encased in a ciabatta roll. What's not to love!

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1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins

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400g pack essential Waitrose British Chicken Breast Chunks
70g pack Cooks' Ingredients Diced Smoked Pancetta
1 small onion, very finely chopped
1 tbsp rosemary, finely chopped
1 essential Waitrose baby avocado, halved and stoned
2 tbsp mayonnaise
4 Waitrose Ciabatta Rolls, split
50g bag Waitrose Wild Rocket
150g bag Waitrose Sea Salt Hand Cooked Crisps

Place the chicken in a food processor and whizz until finely minced. Add the pancetta, onion and rosemary and pulse once or twice until well mixed but not minced.
Shape the mixture into four even-sized cakes. Cook under a medium grill for 6-7 minutes each side or in a griddle or frying pan for 5 minutes on each side until golden brown and cooked through with no pink meat.
Mash together the avocado and mayonnaise. Transfer the burgers to a warm plate and quickly toast the inside of the ciabatta rolls.
Pile some rocket on the base of each toasted bun and sit a burger on top. Spoon over the avocado mayonnaise and position the lid on top. Serve swiftly with a handful of crunchy crisps on the side.