Cut the bacon into small pieces, roughly ¼-inch / 5mm. Kitchen shears make quick work of this. Place in a cold 12-inch skillet and cook over medium heat, stirring occasionally, for 5–7 minutes until crispy and rendered.

Finely dice the onion and apple into pieces roughly the same size as the bacon (about ¼-inch / 5mm). A mini food chopper works well here, or just use a sharp knife.

Chop the rosemary.

When the bacon is cooked, remove it from the pan, then add the onion so it can cook in the bacon fat. Sauté for 5 minutes over medium-high heat and stir occasionally until onion is translucent.

Add the apple and rosemary and continue to sauté for 5-8 minutes, until onion is browned and both onion and apple are soft.

Combine the ground chicken, bacon, apple and onion mix, and salt in a bowl. Mix using your hands and form the meat into four patties.

Return the skillet to medium heat. If the pan looks dry, add 1 tablespoon of coconut oil. Place the patties in the pan and cook for 12–15 minutes total, flipping every 3–5 minutes, until an instant-read thermometer inserted into the centre reads 165°F / 74°C.

While the burgers cook, make the cranberry sauce.

Combine the cranberries, maple syrup, and water in a small saucepan. Bring to a boil over high heat.

Reduce heat and simmer uncovered for 8-10 minutes, stirring occasionally, until berries have popped and the sauce has thickened.

Transfer the sauce to a serving bowl. Serve warm or at room temperature over the burgers. If making ahead, refrigerate until needed.