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Gluten-Free Chicken Burgers

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

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