All ingredients until well blended. Shape mixture into 24 (5 oz. [140 g]) patties (or shape into 4 patties for trial recipe). Refrigerate up to 2 days before using. Cook on a hot griddle or in a sauté pan 5 min. on each side or until done (170ºF [77ºC]).
All ingredients. Refrigerate until ready to use.
For each burger:
Bottom of 1 bun with 2 Tbsp. (30 mL) Apricot Mayo. Fill bun with 1/4 cup (50 mL) spinach, 1 cooked chicken patty, 1 cheese slice and 1 grilled onion slice.