CHICKEN VEGGIE BURGERS
1- lb. ground, organic, free range chicken
1- cup oatmeal
1- cup cooked brown rice
½- cup chopped onion
1- cup grated yam
1- cup grated zucchini, (after the juice has been squeezed out by the handful)
¼- cup ketchup
1- Tbsp. worcesteshire sauce
1- Tbsp. salt
¼- tsp. pepper
¼- tsp. chipotle
½ -tsp. oregano
3 Tbsp. olive oil for pan, each round of patties
Mix all ingredients together in Cuisinart.
Heat a large frying pan or skillet with olive oil on medium low.
Form into small tennis ball sized balls, then pat into a patty.
Place on heated oil and cook for 10 minutes on each side.
Turn carefully as they are soft and crumble easily.
Cool on a plate covered by paper towels.