Adam Liaw’s grilled chicken ranch burger

• 4 chicken thigh fillets

• salt and black pepper, to season

• 2 tbsp olive oil

• 4 burger buns

• 1 tbsp melted butter

• ¼ head iceberg lettuce, shredded and soaked in iced water

• 1 red onion, halved, very thinly sliced and soaking in iced water

• 1 avocado, thinly sliced

Ranch burger sauce

• ½ cup sour cream

• ½ cup mayonnaise

• 1 tsp Dijon mustard

• 1 tbsp finely chopped chives

• 1 tbsp finely chopped dill

• 1 tbsp finely chopped parsley

• 1 medium dill pickle, finely chopped

• ½ tsp sugar

• juice and grated zest of ½ lemon

Method

1. Step 1

   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.

2. Step 2

   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.

3. Step 3

   For the ranch burger sauce, combine all the ingredients and mix well.

4. Step 4

   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.