YOUR SOLIN GENERATED RECIPE
Grilled Chicken Burger with Leafy Greens and Light Mayo
A juicy grilled chicken patty topped with a fried egg and light mayo on a toasted sprouted grain bun, served with a pile of crisp arugula.
INGREDIENTS
4 oz Ground Chicken Breast
1 Whole Wheat Burger Bun
1 Large Egg
1 tbsp Light Mayonnaise
1 cup Arugula
1/2 tsp Olive Oil
PREPARATION
Season the ground chicken breast with a pinch of salt and pepper, then form into a uniform patty.
Heat a non-stick skillet or grill pan over medium heat and lightly coat with half of the olive oil.
Cook the chicken patty for approximately 5-6 minutes per side until the internal temperature reaches 165°F.
In a separate small non-stick pan, use the remaining olive oil to fry the egg to your preference, though over-easy provides a delicious richness.
Lightly toast the whole wheat bun until the edges are golden and fragrant.
Assemble the burger by spreading light mayo on the bottom bun, followed by a handful of arugula, the grilled chicken patty, and the fried egg.
Top with the remaining bun and serve immediately while the egg yolk is warm.