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1 pound organic ground chicken breast
1 organic celery stalk diced fine
1 small to medium organic onion diced fine
1 small handful fresh parsley chopped
1 egg beaten (optional)
1/3 cup Frank’ s Red Hot Buffalo Wing Sauce
1 TB tapioca flour
Sea Salt & pepper to taste
Organic Virgin Coconut Oil
Extra Virgin Olive Oil
Finely dice your vegetables and toss them into a bowl with the ground chicken, egg and parsley. Mix well. Add in the salt and pepper. Last to be added is the tapioca flour. The mix will still be very wet but it will firm up when you cook the burgers. I used my 2TB scoop but it really was just to measure and not to shape. Make sure the pan and oil is hot before adding in the burgers. Let the burgers cook on the bottom and up the sides before turning them over. Remember to test if they are done by pressing on the burgers with the back of your spatula. When they have a firm push back, they’re done.