1 Preheat your grill to 450°F. 2 In a medium-size skillet, cook chopped onion and garlic in olive oil over medium heat until soft, about 8 minutes. Add spinach and cook for 2 more minutes. Transfer to a large bowl and set aside to cool completely. 3 When cooled, add ground chicken to the spinach mixture; then divide into 6 equal patties. Season with salt and pepper. 4 Place chicken patties onto hot grill grates and cook until the internal temperature reaches 165°F on an instant-read thermometer, about 5 to 8 minutes per side. 5 In a large bowl, combine egg yolk, mustard, lemon juice, hot pepper flakes, garlic powder and salt. Whisking constantly, add approximately 3 tablespoons of the sunflower oil a few drops at a time until mixture is smooth. Add remaining oil in a slow and steady stream whisking constantly until fully incorporated. Add chopped pickles. Set aside. 6 Assemble the burgers using lettuce leaves as buns. Garnish with tomato and red onion slices and top with burger sauce. 1 Preheat your grill to 450°F. 2 In a medium-size skillet, cook chopped onion and garlic in olive oil over medium heat until soft, about 8 minutes. Add spinach and cook for 2 more minutes. Transfer to a large bowl and set aside to cool completely. 3 When cooled, add ground chicken to the spinach mixture; then divide into 6 equal patties. Season with salt and pepper. 4 Place chicken patties onto hot grill grates and cook until the internal temperature reaches 165°F on an instant-read thermometer, about 5 to 8 minutes per side. 5 In a large bowl, combine egg yolk, mustard, lemon juice, hot pepper flakes, garlic powder and salt. Whisking constantly, add approximately 3 tablespoons of the sunflower oil a few drops at a time until mixture is smooth. Add remaining oil in a slow and steady stream whisking constantly until fully incorporated. Add chopped pickles. Set aside. 6 Assemble the burgers using lettuce leaves as buns. Garnish with tomato and red onion slices and top with burger sauce. 1 Preheat your grill to 450°F. 2 In a medium-size skillet, cook chopped onion and garlic in olive oil over medium heat until soft, about 8 minutes. Add spinach and cook for 2 more minutes. Transfer to a large bowl and set aside to cool completely. 3 When cooled, add ground chicken to the spinach mixture; then divide into 6 equal patties. Season with salt and pepper. 4 Place chicken patties onto hot grill grates and cook until the internal temperature reaches 165°F on an instant-read thermometer, about 5 to 8 minutes per side. 5 In a large bowl, combine egg yolk, mustard, lemon juice, hot pepper flakes, garlic powder and salt. Whisking constantly, add approximately 3 tablespoons of the sunflower oil a few drops at a time until mixture is smooth. Add remaining oil in a slow and steady stream whisking constantly until fully incorporated. Add chopped pickles. Set aside. 6 Assemble the burgers using lettuce leaves as buns. Garnish with tomato and red onion slices and top with burger sauce. 1 Preheat your grill to 450°F. 2 In a medium-size skillet, cook chopped onion and garlic in olive oil over medium heat until soft, about 8 minutes. Add spinach and cook for 2 more minutes. Transfer to a large bowl and set aside to cool completely. 3 When cooled, add ground chicken to the spinach mixture; then divide into 6 equal patties. Season with salt and pepper. 4 Place chicken patties onto hot grill grates and cook until the internal temperature reaches 165°F on an instant-read thermometer, about 5 to 8 minutes per side. 5 In a large bowl, combine egg yolk, mustard, lemon juice, hot pepper flakes, garlic powder and salt. Whisking constantly, add approximately 3 tablespoons of the sunflower oil a few drops at a time until mixture is smooth. Add remaining oil in a slow and steady stream whisking constantly until fully incorporated. Add chopped pickles. Set aside. 6 Assemble the burgers using lettuce leaves as buns. Garnish with tomato and red onion slices and top with burger sauce. 1 Preheat your grill to 450°F. 2 In a medium-size skillet, cook chopped onion and garlic in olive oil over medium heat until soft, about 8 minutes. Add spinach and cook for 2 more minutes. Transfer to a large bowl and set aside to cool completely. 3 When cooled, add ground chicken to the spinach mixture; then divide into 6 equal patties. Season with salt and pepper. 4 Place chicken patties onto hot grill grates and cook until the internal temperature reaches 165°F on an instant-read thermometer, about 5 to 8 minutes per side. 5 In a large bowl, combine egg yolk, mustard, lemon juice, hot pepper flakes, garlic powder and salt. Whisking constantly, add approximately 3 tablespoons of the sunflower oil a few drops at a time until mixture is smooth. Add remaining oil in a slow and steady stream whisking constantly until fully incorporated. Add chopped pickles. Set aside. 6 Assemble the burgers using lettuce leaves as buns. Garnish with tomato and red onion slices and top with burger sauce. 1 Preheat your grill to 450°F. 2 In a medium-size skillet, cook chopped onion and garlic in olive oil over medium heat until soft, about 8 minutes. Add spinach and cook for 2 more minutes. Transfer to a large bowl and set aside to cool completely. 3 When cooled, add ground chicken to the spinach mixture; then divide into 6 equal patties. Season with salt and pepper. 4 Place chicken patties onto hot grill grates and cook until the internal temperature reaches 165°F on an instant-read thermometer, about 5 to 8 minutes per side. 5 In a large bowl, combine egg yolk, mustard, lemon juice, hot pepper flakes, garlic powder and salt. Whisking constantly, add approximately 3 tablespoons of the sunflower oil a few drops at a time until mixture is smooth. Add remaining oil in a slow and steady stream whisking constantly until fully incorporated. Add chopped pickles. Set aside. 6 Assemble the burgers using lettuce leaves as buns. Garnish with tomato and red onion slices and top with burger sauce. 1 Preheat your grill to 450°F. 2 In a medium-size skillet, cook chopped onion and garlic in olive oil over medium heat until soft, about 8 minutes. Add spinach and cook for 2 more minutes. Transfer to a large bowl and set aside to cool completely. 3 When cooled, add ground chicken to the spinach mixture; then divide into 6 equal patties. Season with salt and pepper. 4 Place chicken patties onto hot grill grates and cook until the internal temperature reaches 165°F on an instant-read thermometer, about 5 to 8 minutes per side. 5 In a large bowl, combine egg yolk, mustard, lemon juice, hot pepper flakes, garlic powder and salt. Whisking constantly, add approximately 3 tablespoons of the sunflower oil a few drops at a time until mixture is smooth. Add remaining oil in a slow and steady stream whisking constantly until fully incorporated. Add chopped pickles. Set aside. 6 Assemble the burgers using lettuce leaves as buns. Garnish with tomato and red onion slices and top with burger sauce. 1 Preheat your grill to 450°F. 2 In a medium-size skillet, cook chopped onion and garlic in olive oil over medium heat until soft, about 8 minutes. Add spinach and cook for 2 more minutes. Transfer to a large bowl and set aside to cool completely. 3 When cooled, add ground chicken to the spinach mixture; then divide into 6 equal patties. Season with salt and pepper. 4 Place chicken patties onto hot grill grates and cook until the internal temperature reaches 165°F on an instant-read thermometer, about 5 to 8 minutes per side. 5 In a large bowl, combine egg yolk, mustard, lemon juice, hot pepper flakes, garlic powder and salt. Whisking constantly, add approximately 3 tablespoons of the sunflower oil a few drops at a time until mixture is smooth. Add remaining oil in a slow and steady stream whisking constantly until fully incorporated. Add chopped pickles. Set aside. 6 Assemble the burgers using lettuce leaves as buns. Garnish with tomato and red onion slices and top with burger sauce. 1 Preheat your grill to 450°F. 2 In a medium-size skillet, cook chopped onion and garlic in olive oil over medium heat until soft, about 8 minutes. Add spinach and cook for 2 more minutes. Transfer to a large bowl and set aside to cool completely. 3 When cooled, add ground chicken to the spinach mixture; then divide into 6 equal patties. Season with salt and pepper. 4 Place chicken patties onto hot grill grates and cook until the internal temperature reaches 165°F on an instant-read thermometer, about 5 to 8 minutes per side. 5 In a large bowl, combine egg yolk, mustard, lemon juice, hot pepper flakes, garlic powder and salt. Whisking constantly, add approximately 3 tablespoons of the sunflower oil a few drops at a time until mixture is smooth. Add remaining oil in a slow and steady stream whisking constantly until fully incorporated. Add chopped pickles. Set aside. 6 Assemble the burgers using lettuce leaves as buns. Garnish with tomato and red onion slices and top with burger sauce. Preheat your grill to 450°F. 2 In a medium-size skillet, cook chopped onion and garlic in olive oil over medium heat until soft, about 8 minutes. Add spinach and cook for 2 more minutes. Transfer to a large bowl and set aside to cool completely. 3 When cooled, add ground chicken to the spinach mixture; then divide into 6 equal patties. Season with salt and pepper. 4 Place chicken patties onto hot grill grates and cook until the internal temperature reaches 165°F on an instant-read thermometer, about 5 to 8 minutes per side. 5 In a large bowl, combine egg yolk, mustard, lemon juice, hot pepper flakes, garlic powder and salt. Whisking constantly, add approximately 3 tablespoons of the sunflower oil a few drops at a time until mixture is smooth. Add remaining oil in a slow and steady stream whisking constantly until fully incorporated. Add chopped pickles. Set aside. 6 Assemble the burgers using lettuce leaves as buns. Garnish with tomato and red onion slices and top with burger sauce. 1 Preheat your grill to 450°F. 2 In a medium-size skillet, cook chopped onion and garlic in olive oil over medium heat until soft, about 8 minutes. Add spinach and cook for 2 more minutes. Transfer to a large bowl and set aside to cool completely. 3 When cooled, add ground chicken to the spinach mixture; then divide into 6 equal patties. Season with salt and pepper. 4 Place chicken patties onto hot grill grates and cook until the internal temperature reaches 165°F on an instant-read thermometer, about 5 to 8 minutes per side. 5 In a large bowl, combine egg yolk, mustard, lemon juice, hot pepper flakes, garlic powder and salt. Whisking constantly, add approximately 3 tablespoons of the sunflower oil a few drops at a time until mixture is smooth. Add remaining oil in a slow and steady stream whisking constantly until fully incorporated. Add chopped pickles. Set aside. 6 Assemble the burgers using lettuce leaves as buns. Garnish with tomato and red onion slices and top with burger sauce. 1 Preheat your grill to 450°F. 2 In a medium-size skillet, cook chopped onion and garlic in olive oil over medium heat until soft, about 8 minutes. Add spinach and cook for 2 more minutes. Transfer to a large bowl and set aside to cool completely. 3 When cooled, add ground chicken to the spinach mixture; then divide into 6 equal patties. Season with salt and pepper. 4 Place chicken patties onto hot grill grates and cook until the internal temperature reaches 165°F on an instant-read thermometer, about 5 to 8 minutes per side. 5 In a large bowl, combine egg yolk, mustard, lemon juice, hot pepper flakes, garlic powder and salt. Whisking constantly, add approximately 3 tablespoons of the sunflower oil a few drops at a time until mixture is smooth. Add remaining oil in a slow and steady stream whisking constantly until fully incorporated. Add chopped pickles. Set aside. 6 Assemble the burgers using lettuce leaves as buns. Garnish with tomato and red onion slices and top with burger sauce. 1 Preheat your grill to 450°F. 2 In a medium-size skillet, cook chopped onion and garlic in olive oil over medium heat until soft, about 8 minutes. Add spinach and cook for 2 more minutes. Transfer to a large bowl and set aside to cool completely. 3 When cooled, add ground chicken to the spinach mixture; then divide into 6 equal patties. Season with salt and pepper. 4 Place chicken patties onto hot grill grates and cook until the internal temperature reaches 165°F on an instant-read thermometer, about 5 to 8 minutes per side. 5 In a large bowl, combine egg yolk, mustard, lemon juice, hot pepper flakes, garlic powder and salt. Whisking constantly, add approximately 3 tablespoons of the sunflower oil a few drops at a time until mixture is smooth. Add remaining oil in a slow and steady stream whisking constantly until fully incorporated. Add chopped pickles. Set aside. 6 Assemble the burgers using lettuce leaves as buns. Garnish with tomato and red onion slices and top with burger sauce. 1 Preheat your grill to 450°F. 2 In a medium-size skillet, cook chopped onion and garlic in olive oil over medium heat until soft, about 8 minutes. Add spinach and cook for 2 more minutes. Transfer to a large bowl and set aside to cool completely. 3 When cooled, add ground chicken to the spinach mixture; then divide into 6 equal patties. Season with salt and pepper. 4 Place chicken patties onto hot grill grates and cook until the internal temperature reaches 165°F on an instant-read thermometer, about 5 to 8 minutes per side. 5 In a large bowl, combine egg yolk, mustard, lemon juice, hot pepper flakes, garlic powder and salt. Whisking constantly, add approximately 3 tablespoons of the sunflower oil a few drops at a time until mixture is smooth. Add remaining oil in a slow and steady stream whisking constantly until fully incorporated. Add chopped pickles. Set aside. 6 Assemble the burgers using lettuce leaves as buns. Garnish with tomato and red onion slices and top with burger sauce. 1 Preheat your grill to 450°F. 2 In a medium-size skillet, cook chopped onion and garlic in olive oil over medium heat until soft, about 8 minutes. Add spinach and cook for 2 more minutes. Transfer to a large bowl and set aside to cool completely. 3 When cooled, add ground chicken to the spinach mixture; then divide into 6 equal patties. Season with salt and pepper. 4 Place chicken patties onto hot grill grates and cook until the internal temperature reaches 165°F on an instant-read thermometer, about 5 to 8 minutes per side. 5 In a large bowl, combine egg yolk, mustard, lemon juice, hot pepper flakes, garlic powder and salt. Whisking constantly, add approximately 3 tablespoons of the sunflower oil a few drops at a time until mixture is smooth. Add remaining oil in a slow and steady stream whisking constantly until fully incorporated. Add chopped pickles. Set aside. 6 Assemble the burgers using lettuce leaves as buns. Garnish with tomato and red onion slices and top with burger sauce. 1 Preheat your grill to 450°F. 2 In a medium-size skillet, cook chopped onion and garlic in olive oil over medium heat until soft, about 8 minutes. Add spinach and cook for 2 more minutes. Transfer to a large bowl and set aside to cool completely. 3 When cooled, add ground chicken to the spinach mixture; then divide into 6 equal patties. Season with salt and pepper. 4 Place chicken patties onto hot grill grates and cook until the internal temperature reaches 165°F on an instant-read thermometer, about 5 to 8 minutes per side. 5 In a large bowl, combine egg yolk, mustard, lemon juice, hot pepper flakes, garlic powder and salt. Whisking constantly, add approximately 3 tablespoons of the sunflower oil a few drops at a time until mixture is smooth. Add remaining oil in a slow and steady stream whisking constantly until fully incorporated. Add chopped pickles. Set aside. 6 Assemble the burgers using lettuce leaves as buns. Garnish with tomato and red onion slices and top with burger sauce. 1 Preheat your grill to 450°F. 2 In a medium-size skillet, cook chopped onion and garlic in olive oil over medium heat until soft, about 8 minutes. Add spinach and cook for 2 more minutes. Transfer to a large bowl and set aside to cool completely. 3 When cooled, add ground chicken to the spinach mixture; then divide into 6 equal patties. Season with salt and pepper. 4 Place chicken patties onto hot grill grates and cook until the internal temperature reaches 165°F on an instant-read thermometer, about 5 to 8 minutes per side. 5 In a large bowl, combine egg yolk, mustard, lemon juice, hot pepper flakes, garlic powder and salt. Whisking constantly, add approximately 3 tablespoons of the sunflower oil a few drops at a time until mixture is smooth. Add remaining oil in a slow and steady stream whisking constantly until fully incorporated. Add chopped pickles. Set aside. 6 Assemble the burgers using lettuce leaves as buns. Garnish with tomato and red onion slices and top with burger sauce.