Chicken and egg burgers

Skinless chicken breast

600 g, (buy 4 x 150g fillets)

Fresh rosemary

1 tsp, finely chopped

Rye sourdough bread roll

4 whole, (4 x 80g) split, toasted

Dijon mustard

1 tbs

Butter lettuce

40 g, (use 4 leaves of lettuce)

Radish

4 individual, thinly sliced

Lebanese cucumber

½ medium, thinly sliced

Boiled egg(s)

4 medium, peeled, sliced

Snowpea sprouts

1 cup(s), (50g)

Oil spray

1 x 3 second spray(s)