Fully Loaded Cajun Chicken Burgers

Ingredients

Mix the New Orleans Cajun Bacon Rub together with a good grinding of black pepper and a sprinkling of salt, then set aside in a large dish. Heat grill to high. On a board, flatten out the chicken slightly, then drizzle half the Extravagonzo Roasted Garlic Culinary Oil over and toss in the New Orleans Cajun Bacon Rub until completely coated. Heat the remaining Extravagonzo Roasted Garlic Culinary Oil in a large frying pan, sizzle the chicken for 5 mins on each side until firm, push to one side of the pan, then fry the bacon for a few mins until cooked.
While the chicken is cooking, halve, stone, peel and slice the avocados, and toast the cut sides of the buns. Cover the tops of the buns with cheese, then grill until melted.
To assemble the burgers, spread the buns with Hatch Chile Mayonnaise if you want, top with a handful of spinach, then a rasher of bacon. To keep the avocado in place, slice the chicken, then alternate between a slice of chicken and avocado. Top with the bun, press down lightly and serve.