- 1 lb free range organic ground chicken
- ½ tsp sea salt
- 1 tsp dry mustard
- 2 tsp onion powder
- 2 tsp sweet basil
- 1 tsp garlic powder
- 6 oz fresh spinich (saute w/ oil, salt and onion powder)
- 4 fried eggs (done to your yoke consistency pref)
- 2 Ripe Avocados
- 4 slices of nitrate free uncured bacon
Mix all burger ingredients together in a large bowl (first 6 ing) and allow to meld together in the fridge for at least an hour.
Form into 4 oz patties and grill or cook on stove top (which we had to do because of our rainy Seattle weather).
Top Burger with remaining ingredients and place on a bed of fresh greens.