Chicken Burgers w Eggplant Bun

Chicken Burgers
Chicken Burgers

*sorry this picture is awwwful. i must have been blind when i took them. this is the best shot i got- scary!

These burgers are more difficult to eat as a bunned burger than your normal gluten-filled buns, HOWEVER, they are no messier than lettuce wraps! I get lettuce wraps whenever I get a burger, and it always holds for the first few bites, but then you come to terms with the fact that it will soon fall apart. So just accept the mess and dig in. Eating with your hands always makes the food taste better anyway! ;)

Serves: 4
Prep/Cook time: 25-35

1 lb ground chicken
1/2 tsp dried rosemary
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp garlic powder
1 tsp basil
1 tsp parsley
1/4 (heaping) tsp crushed red pepper
1/4 chopped jalepeno
1 tsp crushed garlic (2-3 cloves)
1/2 C diced onions
salt and pepper
2-4 tbsp fat (I used coconut oil, it didn't overpower the burgers)

8 slices eggplant (1 cm)
salt, pepper
1 sliced tomato
1/2 carton crimini mushrooms
1/2 yellow onion
1 tsp fat (I used ghee)
2 tsp water rest of the jalepeno sliced
1 1/2 cup spinach

1. On medium heat, add 1/2 tsp fat (ghee) and 1/2 cup onions and your garlic. Sautee for 5-7 minutes.
2. While your onions are cooking, add your ground chicken to a large bowl. Add spices and chopped jalapeno.
3. Remove onions from heat and let them cool for a few minutes.
4. Add onions to chicken and using your hands, thoroughly combine all ingredients.
5. On medium-high heat, add 1 tbsp of fat. Once it is melted and hot, place two chicken patties. Press down on the patties gently with a spatula. Let them cook for 5 minutes. Flip and press the patties down and let them sit for another 4 minutes. (This time will vary depending on the thickness of the patties). Add more ghee/oil as needed.
6. Once cooked, remove and add the next two patties. (Unless your pan is ginormous and you were able to put all 4 on one pan). Repeat step 5.
7. Add the additional sliced onions and mushrooms into the burger juice pan and add 1 tsp of fat (if necessary. You might have enough juice in the pan as is).
8. Toss around for 2 minutes. Add 2 tsp of water and cover the pan for 3 or so minutes. Open the lid, toss around and cover for another 3 minutes. Once onions and mushrooms are soft but still firm, remove them from the pan.
9. Turn your pan to high heat and place another tbsp of oil in the pan. Put your sliced eggplant on the pan and press down using a spatula. After 1 minute, flip. Press down, and add more oil if need be. Repeat this until all 8 slices are cooked, but still firm.

Assemble your burgers! eggplant > spinach > burger > tomatoes > jalapeno slices > onions + mushrooms > eggplant