In a pan, cook your bacon until it totally renders and is nice and crispy. Once done, remove from the heat and set aside. Collect the bacon fat that remains in the pan which shall be used later. The burger is all about building flavours and this will play a huge role.
In a bowl, add your minced chicken followed by you Guinness stout. This should be immediately followed your finely chopped onion, rosemary, garlic powder and black pepper.
Allow this to marinate for 20-30 mins. Because the chicken is already minced, the marination time is not that long since plenty of the surface area is already exposed and flavours penetrate a lot faster. However, if your chicken is not minced, you can allow to marinate for 24 hours or more, then mince it before you cook it.
All your marination time has lapsed, scoop some of the minced chicken and shape it in your hands into 1/2 inch thick patties. On a pan, drizzle the bacon fat and heat it then place the patties to cook.
They cook through pretty fast, about 5 minutes.
The time taken to cook through will of course vary according to the thickness of the patties. After the patties have even sears on both sides, add the cheese slices and allow them to melt over the bun using the heat of the pan Once done remove from heat.
Begin layering you chicken bacon knockout burger.
Slice your bun and place your lettuce first. I like having my lettuce on the bottom since it prevent the sauce from soaking into the bun making it soggy.