For the burgers
To a large frying pan on medium-high heat add the olive oil and then the bacon rashers.
Fry until golden and crispy, turning halfway through (3-5 minutes). Remove and drain on kitchen paper.
Meanwhile, halve the chicken breasts through their bellies so that you end up with 4 thin breast 'patties'.
Season with the cajun spice mix and a sprinkling of salt and pepper.
Fry the chicken breasts in the same pan that you cooked the bacon in, on medium-high heat, until just cooked through and golden (2-3 minutes on each side).For the mayonnaise
To a blender, add all the ingredients except the oil.
Then slowly drizzle in the oil in a constant stream with the blender on a low speed.
Continue blending until all the oil is incorporated and the mixture thickens to the usual consistency of mayonnaise. To assemble
Dollop a little mayonnaise onto your
burger buns, top with the chicken, slices of avocado, crumbled bacon
bits and fresh watercress or basil.
Eat as soon as possible with extra
mayo on the side. Notes
-If not using avocado, just use 1 cup of oil.
-If you don't have your own cajun spice mix, you can use a little ground cumin and ground coriander along with some dried thyme and smoked paprika.
-For a healthy side dish, roasted sweet potato wedges, drizzled with a little honey and cinnamon for the last few minutes of cooking so that they're golden and sticky. Recipe reprinted with permission of Sarah Graham.