Cobb Salad Burger

Step 1

For the chicken: Make a small slit on one side of each chicken breast, and stuff with the blue cheese. Secure with cocktail sticks or toothpicks.

Step 2

For the wet rub: Mix together the cumin, brown sugar, cayenne, curry powder, mustard, oil, vinegar, garlic and some salt and pepper. Rub the chicken with the wet rub.

Step 3

Prepare a braai (grill) for medium-high heat, and grill the chicken for 6 minutes each side, until cooked through. Tent with foil and let rest for 5 minutes.

Step 4

For the toppings: Place the egg in a saucepan of cold water, cover, and bring to the boil. Remove the saucepan from heat and allow the egg to stand for 5 minutes for soft-boiled. Remove the egg from the saucepan using a slotted spoon, and peel under cold running water. Cut into slices.

Step 5

Place the bacon directly onto the grill and cook for 5 minutes on each side, until starting to brown. Brush with maple syrup and turn. After a minute, brush again with maple syrup and turn--both sides now have maple syrup. Give the bacon a minute or so to caramelize, turning. Let cool and crisp.

Step 6

For the dressing: In a jar, mix the buttermilk, mayonnaise, sour cream, cilantro, lime juice, onions, garlic, sugar and some salt and pepper. Shake well.

Step 7

To assemble: Butter the insides of the buns and place on the braai, buttered-side down, for 4 minutes, until golden and crispy.

Step 8

Place the buns on a board, and top the bottom halves with lettuce, watercress and tomato. Now top with stuffed chicken, maple bacon, avocado and egg. Drizzle with dressing, then lid on and secure with a burger stick. Serve immediately.