The finished recipe. Chicken Burger with Avocado and Salsa, No BunIngredients 1 to 6. 160 g Chicken breast mince (Weighed raw.). 15 g Pickled jalapeños (Pickled, chopped fine. They season the patty from inside and add almost nothing to the count.). 20 g Spring onion. 1 tsp, about 2 g Ground cumin. 1 white, about 33 g Egg white. 4 sprays, about 1 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)Ingredients 7 to 12. 40 g Avocado (Forty grams is 76 kcal. It is the fattest thing on the plate. Flesh only. Half a medium avocado is about 70 g.). 60 g Tomato salsa. 60 g Little gem lettuce. A squeeze Lime juice. A few leaves Fresh coriander. To taste SaltStep 1. Mix the mince with the jalapeños, spring onion, cumin, egg white and a half teaspoon of salt. Shape into one thick patty, or two thinner ones, and chill for ten minutes if there is time.Step 2. Spray a pan and fry the patty over a medium heat for five minutes a side, pressing it once, until browned and firm and no longer pink in the middle.Step 3. Mash the avocado with the lime and a pinch of salt.Step 4. Set the patty in the lettuce leaves with the avocado and salsa on top and the coriander over.
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