Low-fat chicken burger

Ingredients for 1 servings:

• 1 burger bun
• 150 g chicken breast
• 1 tbsp oil
• 30 g BBQ sauce
• 10 g mustard
• 1 slice(s) tomato(s)
• 1 serving of arugula
• 1 half onion(s)
• 1 gherkin(s)
• Paprika powder, hot
• salt and pepper

Instructions

Working time approx. 5 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

Wash the chicken breast, pat dry, and cut into small pieces. Season to taste; I use about 1/2 teaspoon of hot paprika, salt, and pepper. Mix well and then add to the food processor. Chop to the desired consistency, then add the ground beef to the burger press and form a patty. Place it in the freezer so the patty retains its shape better. Heat a pan, add 1 tablespoon of oil (I use canola oil). Remove the patty from the freezer and sear it on both sides, then reduce the heat and cover. This will retain the moisture. Cut the burger bun (I always use homemade BBQ Pit buns) in half and briefly toast both open sides in the pan. On the bottom half, place the following in order: mustard, arugula, patty, tomato, onion, BBQ sauce, and the other half. Of course, you can mix and match the ingredients yourself; chili cheese sauce goes very well with it. Of course, fries or wedges are suitable as a side dish.