Courtesy of Diane Eblin of The Whole Gang
Ingredients:
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1 pound ground chicken breast
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1 pound ground chicken thigh
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½ orange pepper, finely diced
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¼ -½ red onion, finely diced
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¼ -½ white onion, finely diced
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½ Anaheim pepper, finely diced
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Handful fresh cilantro chopped
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3 TB creamy tomatillo salsa
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Sea salt & pepper to taste
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Virgin coconut oil
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Extra virgin olive oil
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1 TB tapioca flour
Directions:
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Mix all ingredients together.
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Spoon mixture into pan preheated medium high.
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Use medium scoop, approximately 2 TB to make them mini burgers.
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Cook until brown on the bottom and the sides start to cook. Turn over, cook until firm to the touch and cooked all the way through.
Optional:
Serve with mini black bean cakes and top with tomato salsa and tomatillo salsa. Add some tortilla chips for more crunch and texture.