Chicken Burgers

Yield: six 4-ounce burgers

1½  pounds boneless, skinless chicken
       thighs, cut into 1-inch pieces
2     green onions, trimmed and cut into
       1-inch pieces
1½ teaspoons kosher salt
½   teaspoon freshly ground black pepper
1    tablespoon vegetable oil, for cooking
¾   cup Rainbow Vegetable and Apple
      Slaw (page 28) or sliced pickles,
      for serving
6    burger buns (purchased or page 39)

Nutritional information per serving (½ cup):
Calories 250 (82% from fat) • carb. 3g • pro. 3g • fat 25g • sat. fat 6g • chol. 5mg • sod. 277mg calc. 235mg • fiber 2g

1. Put the chicken pieces in the freezer for about 30 minutes to firm.
2. Insert the chopping blade into the work bowl of the food processor. Add the green onions and pulse to chop.
3. Once the chicken is firm, add to the work bowl with the salt and pepper.
4. Pulse to chop, about 12 long pulses, pausing between each pulse for meat to drop to the blade. Scrape the bowl halfway through pulsing. Form into 6 even burgers.
6. Preheat oven to 350°F.
7. Heat the vegetable oil in a large nonstick skillet or grill pan. When oil is hot and shimmers across the pan, add 3 of the burgers to avoid crowding the pan.
8. Brown each side until a golden crust forms, then transfer to a baking sheet. Repeat with remaining burgers.
9. Finish cooking burgers in preheated oven until internal temperature of burgers reaches 165°F.
Let rest for 5 minutes before serving.
10. Serve topped with 2 tablespoons of the Root Vegetable and Apple Slaw (or some sliced pickles) on a burger bun.