1/2 large jalapeño, roughly chopped (about 2 tbsp)
1/4 cup roughly chopped fresh cilantro leaves and tender stems (from about 6 sprigs)
5 tbsp vegetable oil, divided
2 tbsp water
1 tbsp fresh lime juice, from 1 lime
Freshly ground black pepper
6 slices thick-cut bacon, halved
4 soft white sesame burger buns, split
3/4 cup mayonnaise
1 cup crushed ruffled potato chips
1 cup shredded iceberg lettuce
Four (1/4-inch-thick) slices tomato
4 Mozzarella Slices
Combine avocado, jalapeño, cilantro, 3 tbsp of vegetable oil, water, and lime juice in blender and purée until a smooth, creamy sauce forms. Season green sauce with salt.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush the chicken patties lightly with remaining 2 tbsp oil.
Place bacon in between hot and cool sides of grill and cook, turning occasionally, until surface of bacon is bubbling but not yet crisp and browned, about 15 minutes total.
While bacon cooks, place patties over hot side of grill and cook until well browned, 2 to 3 minutes.
Flip and, using a pastry brush or spoon, brush a coating of green sauce all over top side of the patty. Continue to cook until second side is browned. Flip patty and cook until green sauce is just cooked, about 1 minute. Brush more green sauce on second side and place the mozzarella cheese on top.
Place bun halves on hot side of grill, cut-sides down, and cook until lightly toasted.
Spread 1 1/2 tbsp of mayonnaise on cut side of each bun half. Sprinkle 2 tbsp of crushed potato chips on the mayonnaise. On each bottom bun, add 1/4 cup lettuce, followed by 1 patty, 3 bacon pieces, 1 tomato slice, and 1 tbsp green sauce. Close sandwiches and serve right away.
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