Barbequed Chicken and Bacon Burgers With a Blue Cheese Mayonnaise

Serves 4

For the burgers:
500g chicken thigh/breast meat
6 rashers streaky bacon
1 tablespoon olive oil
1 garlic clove (crushed)
Half a small onion finely chopped
2 tablespoons freshly chopped tarragon
50g fresh white breadcrumbs

Chop chicken meat in food processor, remove to a bowl and repeat with bacon rashers. Heat olive oil in frying pan and gently sauté garlic and onion until softened. Leave to cool in a sieve and drain off excess oil. Add the cooled onion to chicken and bacon, add breadcrumbs and tarragon. Season with black pepper. Shape into burgers. Leave to rest in fridge for 30 minutes.

For blue cheese mayonnaise:
1 egg yolk
1 teaspoon Dijon mustard
150ml olive oil
1 teaspoon white wine vinegar
75g blue cheese
1 tablespoon chopped chives

Whisk egg yolk with mustard and plenty of seasoning. Add oil a drop at a time gradually increasing to a steady stream, whisking continuously. Add vinegar and crumble in blue cheese and chives. Combine and refrigerate until needed. Brush barbeque rack with oil and grill burgers for 15 minutes, turning half way through. Toast 4 burger buns cut side down over barbeque. Top each burger with the mayonnaise and serve in the toasted buns.