3 tablespoons chopped parsley
3 tablespoons chopped celery leaves
1/4 cup chopped onion
1 tablespoon bread crumbs
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
about 1 lb chicken thighs, cut into chunks
vegetable oil for frying
3 oz. smoked gouda cheese, sliced
8 small buns or rolls
Optional toppings: sweet or red onion, avocado, greens
- Place the parsley, celery leaves, and onion in the bowl of a food processor and pulse a few seconds. Scrape down bowl and pulse again until onions are finely ground up. Add the breadcrumbs and pulse.
- Add the chicken, salt, pepper, paprika, and garlic powder and pulse until chicken is ground. It can be a little chunky with a few larger pieces of chicken in the mixture.
- Scoop out spoonfuls of chicken mixture and form into small patties. You should have enough to make 8 small patties. Wet your hands with water to keep the mixture from sticking.
- Heat a few tablespoons vegetable oil in a heavy skillet over medium heat and fry the patties until golden, about 5 minutes. Turn and cook until golden on the other side. About 2 minutes after flipping the burgers to cook the second sides, place the cheese slices atop the burgers and cover the pan with a lid. Cook another 2-3 minutes until burgers are fully cooked and the cheese has melted. Serve with buns and your choice of toppings and condiments.