2 lb. ground chicken

1 tsp. Thai green curry paste

2 Tbsp. Thai sweet chili sauce

1 egg

1/2 c. Bob’s Red Mill oatmeal*, finely ground

1 tsp. soy sauce

Combine ingredients and form into patties.  Pan fry in pan lightly coated with coconut oil over medium heat until internal temperature is 165 F.  I know they say not to flip more than once, but my burners are so uneven, I’m always flipping and rearranging to get all the burgers to cook evenly!  Right before serving, melt 1 Tbsp. butter in the skillet and move them all around in it to soak up the buttery goodness!

I roasted some mushrooms in the oven.  They were cooking while the burgers cooked.

I tossed sliced mushrooms with a little olive oil and salt and pepper to taste.  Spread on cookie sheet and bake at 350 for about 20 minutes.  They were so good with the burgers!

*This is gluten free because Bob’s Red Mill is gluten free.  Quaker Oats does not guarantee that their oats are gluten free.