chicken burger

ngredients: 4-6 oz. skinless chicken breast 1/2 small white onion 1 egg (white only) 2 Tbsp. non-fat Greek yogurt 1/2 cup Kale 1 whole grain mini pita 1 slice large tomato Olive oil

Seasoning: Ground cayenne pepper Worchester sauce Black pepper Meat seasoning (any)

1. Grind Chicken Breast (or go to work with a knife until ground – see photo to right)

2. Mix in a bowl with finely diced onions, one egg white, seasoning, and 1 tbsp of Greek yogurt (keeps meat from drying out).

3. Form meatball shaped patties and press onto a sheet of aluminum foil sprayed with cooking spray and press to 1/2″ thick…if the burger is too thin they turn into hockey pucks.

4. Grill to 3/4 heat setting

5. Place patties on the grill while still on the foil for 3-5 min until the ingredients bind together, then flip. Remove the foil and grill until visually cooked, then flip one more to sear the side that was on the foil.

6. Toss Kale, a few onion slices, and a dash of olive oil, then add to the grill with the halved mini pita for a toasted finish (the kale will go fast)

7. Dress with a thin slice of avocado, a spread of condiment of choice (Greek yogurt and a dash of deli mustard shown), grilled onion slices and a slice of tomato. Play jazz but avoid the cheese, not needed for this recipe.

A little effort goes a long way. Put a little TLC into the making of the patty, take a few extra minutes to choose quality ingredients and there will be no need to douse the sandwich with ketchup and cheese, or have to worry about grease pouring out of the back of the burger onto your shorts when you go for a bite.

Max Hazan is a new contributor to BuiltLean.com. He will be writing about many creative ways to make healthy foods taste better while keeping them low calorie. Please leave a comment to show Max some support as this is his first post! Bio information and more pics will be added soon.