16 oz organic ground chicken 1 leek, chopped white part only (yields 1/2 cup) 1 TBSP fresh thyme leaves 2 tsp minced or fresh pressed garlic 1 & 1/2 tsp salt
1-2 tsp coconut oil for the pan
You'll likely only need one leek to produce the 1/2 cup chopped leek. Slice it right where the white starts to turn green. Throw away the green part and the tip. Slice the white portion half, length-wise, to make it easier on the cutting board. Chop until small or fine slices of onion.
Pluck the thyme leaves off of approximately 10 stems. This should produce the necessary 1 TBSP measurement of fresh thyme.
Mix all ingredients together, and form into circular burgers. Heat a pan on the stovetop, with about 1-2 tsp coconut oil. Cook the burgers on medium to low heat, to ensure they are cooked through.
Serve in a butter or romaine lettuce wrap, gluten-free wrap, or even on a bed of rice. Top with sliced avocado or your desired topping.