AIP Chicken and Mushroom Burgers (Paleo, Whole30)

Instructions

1. Peel your garlic & dice it with the mushrooms.
2. Heat a skillet with 1 tbsp olive oil. Once hot add in mushrooms & garlic.
3. Cook stirring often until mushrooms are tender, then add in spinach and stir a few times until wilted. Remove from heat and transfer sauteed veggies to food processor. Pulse with 1 tbsp olive oil, lemon juice & zest. Set aside until cooled.
4. In a large bowl mix ground chicken, salt, pepper & tapioca starch. Add in cooled vegetable mix and coconut flour. Mix well. Let sit for a few minutes. The mix should be moist but without any pooling fluid.
5. Shape 5, 4oz patties. In the same skillet where you cooked the mushroom & garlic, heat a little oil.
6. Place patties in skillet with enough room to flip them. They will be too delicate for tongs, you will need to use a spatula.
7. Cook on medium heat until golden brown on the bottom & flip- repeat. Internal temp should be 174F.
8. Serve hot or store for awesome food prep!