Chicken Ultraburgers
Serving Size : 4
Ingredients for prepare Chicken Ultraburgers
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | pound | boneless - skinless chicken |
white and dark
chicken ultraburgers |
| 1 | | onion - peeled and |
quartered
chicken ultraburgers |
| 1/4 | cup | fresh parsley leaves |
| 1/4 | cup | fresh parsley stalks |
| 2 | tablespoons | Dijon mustard |
| 1/4 | teaspoon | salt |
| 1/4 | teaspoon | pepper |
| 1 | cup | cooked brown rice |
| 1 | tablespoon | olive oil with a dash of - dark toasted sesame |
recipe Chicken Ultraburgers
Chop meat into small pieces. Place
second hand poultry equipment
the onion, parsley, mustard, salt and pepper into food processor. Pulse until onion is minced but not pureed. Transfer to
poultry manure
large bowl and set aside. Process meat, in 2 batches if necessary,
on site shower units for poultry farms
for about 20 pulses. Transfer to bowl with onion mixture. Add the rice and stir until well mixed. Form
pasture raised poultry
into 4 patties. (It's easier to make patties if the mixture is chilled for an
poultry press
hour.) Heat oil in large skillet. Cook chicken burgers 4 minutes each side. Serve on whole
poultry in motion
wheat buns with lettuce and tomato. From Graham Kerr's Minimax Cookbook.
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