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- Prep
- 15 min
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- Total
- 45 min
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- Serving
- 4
Ingredients
- 4 sesame seed burger buns
- 8 chicken thighs (marinated beforehand)
- 4 to 6 iceberg lettuce leaves
- 4 to 6 slices pre-cooked bacon
- A large tomato
- Store-bought guacamole
- ¼ cup mayonnaise
- 2 tsp. Sriracha sauce
- Plain chips
- 8 slices Armstrong Medium Cheddar Cheese
Directions
Cooking the Chicken on the Grill
- Preheat one side of the grill to high and the other to medium. Scrape and oil the grill.
- Sear thighs for 2 minutes on high, then continue cooking on medium for 6 minutes per side, or until meat is tender and cooked.
- Remove thighs from heat, cover lightly and let rest for 3 to 4 minutes.
Preparation of the Burger
- While the chicken cooks, prepare the ingredients. Cut the tomato into slices, and prepare the spicy sauce by combining the mayonnaise with the Sriracha.
- Toast the hamburger buns and heat the pre-cooked bacon in the microwave.
- Place a generous spoonful of guacamole, 1-2 iceberg lettuce leaves, 1-2 slices of tomatoes, and 1-2 slices of bacon on the bottom bun.
- Place two thighs per burger, then top with two slices of Armstrong Medium Cheddar cheese (and watch the cheese melt in the heat of the still-hot chicken).
- Top with a few plain chips, and brush the top bun with the spicy mayonnaise before closing the burger.
- Serve, and bite into this mouthwatering, flavour-packed burger. A few extra chips on the side are always welcome!
