4 boneless, skinless chicken thighs, cut into chunks
1/3 cup onion, minced
1/2 stalk celery, minced
2 teaspoons butter
2 teaspoons Worcestershire sauce
sea salt and black pepper
oil for frying such as bacon fat, lard, or canola oil
whole wheat buns
Optional: avocado slices, mayo, sprouts, sliced sweet onion
- Heat the butter over medium heat in a small, heavy skillet. Saute the onion and celery until softened, about 5 minutes.
- Place the chicken chunks in a food processor, along with the sauteed onion and celery, Worcestershire sauce, salt and pepper. Process until meat is ground but not to a paste. It should still be somewhat chunky.
- Form into 4 – 5 patties. You may have to wet your hands with a little water to keep the meat from sticking.
- Heat oil in a large skillet over medium heat. Fry the patties until browned. Turn and fry until browned and cooked through. Serve with buns and optional toppings.