• 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.