Ingredients:

-2 lbs ground chicken
-2 tbsp finely chopped fresh Rosemary
-2 tbsp finely chopped fresh thyme
-2 tbsp finely chopped fresh sage
-1 large shallot or 1 small onion, minced
-3 cloves garlic, minced
-1 tsp sea salt

Directions:

1. Add all ingredients to large bowl and mix well to combine (I use my hands).
2. Form into 8-10 patties, depending on your desired size (or even more if you want to make sliders).
3. Cook as preferred until the patties reach an internal temperature of 165°F.
   • To grill: Grill with direct heat on high for approximately 5 minutes per side, checking the temperature to ensure doneness.
   • To bake: Add to a cookie sheet spread with avocado oil or olive oil and bake for 30 minutes at 400°F, carefully flipping halfway through. Check the temperature and add 5 minutes as necessary.
   • To sauté: Heat a pan or skillet at medium heat and add 1 tbsp cooking oil or fat. Add patties in batches of 3-4, depending on size. Cook on each side for 10-15 minutes, or until the patties are browned and fully cooked through. Add more cooking oil or fat if necessary.
4. Assemble and dig in! I had mine wrapped in lettuce with avocado, a drizzle of red wine vinegar, and a drizzle of extra virgin olive oil. Other non-AIP folks had theirs on regular buns with cheese.