- 1 shallot, finely chopped
- 2 garlic cloves, finely chopped
- 1 chilli pepper, chopped
- 2 tbsp vegetable oil
- 1 capsicum, crushed
- 2 tomatoes, diced
- 2 tbsp ketchup
- 1 tsp fresh parsley, chopped
- 1-2 tsp white wine vinegar
- a pinch brown sugar
- cayenne pepper
- 2 chicken breasts, approx. 140g each, minced
- 1 egg
- oil, for brushing
- 8 rashers bacon
- 1 bunch mixed lettuce leaves (oak leaf, rocket, etc) torn into bite-sized pieces
- 4 bread rolls or burger buns
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Fry the shallot, garlic and chilli in hot oil. Add the capsicum and the tomatoes and simmer for 5-10 minutes. Remove from the heat and stir in the ketchup and parsley. Season with vinegar, sugar, salt and cayenne pepper.
Mix together the minced meat and the egg. Add enough breadcrumbs to form a pliable dough. Season with salt and ground black pepper. Shape into four burgers and brush with oil. Grill along with the bacon for 6-8 minutes.
Place the lettuce on the bottom halves of the rolls. Spread barbecue sauce on top, and then add the burgers and bacon. Cover with the top part of the roll and serve.