CHICKEN BURGER WITH AVOCADO AND BACON

Chicken patties
3/4 cup (50g) fresh breadcrumbs (see notes)
1 tablespoon milk
500 gram chicken mince
4 green onions, sliced thinly
2 tablespoon chopped flat-leaf parsley
2 drained anchovy fillets, chopped finely
Chicken burger with avocado and bacon
1/4 cup (75g) whole egg mayonnaise
1 garlic clove, crushed
1 teaspoon dijon mustard
1 1/2 teaspoon lemon juice
4 rashers bacon, end and excess fat removed, each cut into thirds
2 teaspoon olive oil
4 wholegrain rolls, split
4 baby cos lettuce leaves
1 medium (250g) avocado, sliced thickly
freshly ground black pepper

To make chicken patties, place breadcrumbs in a medium bowl; pour the milk over. Add the mince, green onions, parsley and anchovies. Season well with salt and freshly ground black pepper. Use your hands to mix until well combined. Divide the mixture into 4 even portions and use slightly damp hands to shape each portion into a patty about 10cm in diameter and 2cm thick.
Combine mayonnaise, garlic ,mustard and lemon juice in a small bowl and mix well. Set aside. Cook bacon in a large non-stick frying pan over medium-high heat for 2-3 minutes each side or until well browned and crisp. Drain on absorbent paper.
Wipe out the pan with absorbent paper, add the oil and heat over medium heat until hot. Add the chicken patties and cook for 5 minutes each side or until just cooked through.
Meanwhile, preheat grill on high. Place the bread rolls, cut-side up, on an oven tray and toast under preheated grill for 2-3 minutes or until golden brown. To serve, spread the bottom of the rolls with half the mayonnaise mixture and top with lettuce, chicken patties, avocado and bacon. Season with freshly ground black pepper. Cover with the roll tops and serve immediately, accompanied by remaining mayonnaise mixture.