Zipped a pound of boneless/skinless chicken thighs in the food processor with some rub. Used a mould to setup the patties and iced them in the freezer for a bit to setup.
Forward seared the patties and then indirect. Cheesed them at 168 internal. Pulled after 90 seconds/full melt.
Topped with mushrooms, onions and some mayo sauce I had hanging out in the fridge.

Forward seared the patties and then indirect. Cheesed them at 168 internal. Pulled after 90 seconds/full melt.
Topped with mushrooms, onions and some mayo sauce I had hanging out in the fridge.
