Chicken bacon ranch smash burger (blackened ground chicken, bacon weave, homemade ranch)

Weave the bacon slices into a lattice on parchment, cover with another sheet of parchment and press them together.

Trim the parchment to a small baking sheet, set the weave in it and put a second pan on top upside down to stop it curling. Bake at about 400 degrees until crispy, 15 to 20 minutes.

For the ranch, mix equal amounts of sour cream, mayo and buttermilk with equal parts chopped parsley, dill and chives, garlic, a little onion powder, salt, pepper and lemon juice.

Season two-thirds of a pound of ground chicken with salt, pepper, onion powder and red pepper flakes; mix in about half a cup of chopped parsley to bind it. Divide into two balls.

Mix the blackening seasoning: smoked paprika, cayenne, dry thyme, garlic powder, oregano, onion powder, salt and pepper.

Spread oil on the hot surface, add the chicken balls and smash them flat.

Season the raw top side so it sticks before flipping.

Toast the bun in a little oil.

Drizzle the patties with oil and flip. Top with white cheddar, push the patties together, cover to melt.

Build: bun, ranch, crispy lettuce, tomato, the two chicken patties, more ranch, the bacon weave, the top bun.