Chicken Cobb Burger

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For the burgers:

8 (1/2- thick) strips bacon

1 1/2 pounds ground chicken, 90 percent lean

2 tablespoons canola oil

Salt

Freshly ground black pepper

1/2 cup crumbled blue cheese

4 burger buns, split

1 large ripe beefsteak tomato, cut into 4 slices

1 ripe avocado, peeled, pitted and cut into 8 slices

For the vinaigrette:

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1 clove garlic, finely chopped

1/4 teaspoon sugar

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 tablespoons olive oil

1 cup finely shredded romaine lettuce