Chicken Burger And Egg Sandwich

"Ground chicken burgers tend to often be dry, right? Well, you’ve never tasted such juicy chicken burgers in your life! Who needs bread crumbs? Top these fabulous chicken burgers with the super tasty Onion-Shallot combination and you’re bound to have one of your tastiest burgers eva!? NOTE: Onion sauce can be made ahead 2-3 days in advance and then kept refrigerated in an air-tight container."
-- @raizyscookin

4 pretzel buns
Pickles, sliced
1 beef tomato, sliced
4 Eggs, fried in individual sunny side ups (optional)

1 lb. ground light chicken
1 egg
1 Tablespoons oil
1 Tablespoons hot sauce
1 Tablespoons onion powder
1/2 Tablespoon garlic powder
A pinch of salt
A pinch of freshly ground pepper

Preheat grill pan to high heat.
In a large bowl, combine the ground chicken with the rest of the burger ingredients. Mix everything well until all ingredients are well combined.
Spray the grill pan generously with oil. Form about 4 Equal-sized burger patties by spooning the mixture directly onto the grill pan (and shaping it on the grill pan with your spoon). Over high heat grill them for about four minutes per side, or until completely cooked through.

Serve each chicken burger on a bun with the onion-shallot mixture, lettuce, sliced tomatoes and pickles. Oh, and don’t forget the fried egg!

2 Tablespoons oil, for frying
1 medium onion, thinly sliced
2 small shallots, thinly sliced
1 teaspoon kosher salt
2 cloves garlic, crushed
3 Tbsp. good quality dry red wine
A pinch of salt
A pinch of black pepper

Heat skillet over high heat and add 2 Tbsp. oil. Sauté diced onion and shallots on high heat for five minutes, mixing constantly. Then lower the heat and add salt, garlic & wine. Mix and cook on low for another 5 minutes to incorporate all the flavors.