For this recipe I’ve cooked the chicken in a grill pan, but a barbecue or frypan work fine.
¼ head iceberg lettuce, shredded and soaked in iced water
1 red onion, halved, very thinly sliced and soaking in iced water
1 medium dill pickle, finely chopped
Cut deep slits all over the chicken fillets so that they flatten out a little, then give them a little bash with the flat of your knife. Season the chicken very well with salt and pepper, add the oil, mix and refrigerate for at least 1 hour.
Heat a grill pan over medium heat and grill the chicken, turning once or twice, for about 6 minutes until well browned and cooked through.
For the ranch burger sauce, combine all the ingredients and mix well.
Cut the buns in half if necessary, then toast and brush with a little melted butter. Spread the top and bottom slices generously with the sauce, add a piece of chicken, and top with the lettuce, onion and avocado.
Adam’s tip: If you prefer chicken breast for a burger, cut one in half horizontally to create two thin fillets then bash them out with a meat mallet or knife.
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