YIELD: 24 burgers
10 lbs. large skinless boneless chicken breasts (or ground chicken)
15 medium wild mushrooms
¼ cup fresh basil leaves
½ cup fresh cilantro
1 sweet onion
4 Tbsps. salt
2 Tbsps. black pepper
4 Tbsps. garlic salt
8 extra large eggs
1. Grind chicken to burger consistency with a grinder (if starting with whole breasts).
2. Combine mushroom, basil, cilantro, red pepper, sweet onion and egg in a blender and liquefy.
3. In a large bowl combine ground chicken and mushroom mixture. Add salt, pepper and garlic salt. Mix well.
4. Make 5 oz. balls and pat into burger shape. Cook until done on a flattop. Serve with gluten-free buns or large leaves of Romaine (can be grilled for extra flavor).
Recipe: Mark Hubbard, Sr., Executive Chef, Highmark Senate Plaza, Parkhurst Dining
