Title: Chickenburgers
 Categories: Poultry, Sandwiches
      Yield: 1 Servings
 
      1 lb CHICKEN
      3    BREAD, SOFT, slices
      1    ONION, CUT, medium
      1    SALT
           GROUND PEPPER, FRESH
           EGG
           FLOUR
           BUTTER
 
  Cut chicken meat from carcass.  Do not use skin.  Save carcass and
  skin to make chicken broth.  Cut chicken meat into 1-2 be about 2 1/2
  c. Lock bowl in position.  Insert steel blade.  Add bread, onion,
  salt, pepper and egg. Process until onion is chopped fine.  Remove to
  a bowl. Add chicken about 1 c at a time and process with steel blade
  until finely chopped. Continue until all chicken is processed, adding
  bread mixture after each processing. Mix lightly to blend.  Chill
  well. Shape into patties. Dip in flour. Heat butter in skillet and
  saute patties over moderate heat, about 10 minutes turning to brown
  both sides. Serve with chili sauce, if desired, and a white Zinfandel
  wine.  This is the basic Chickenburger recipe. Variations can be made
  as follows: Add to bread mixture while it is processing--6-8 sprigs
  of parsley; or 1/2 t fresh grated nutmeg; or 1/2 c blanched almonds;
  or 1/2 t poultry seasonings. Yield: About 6 patties; or to serve on
  buns, makes 8; or several of cocktail size.