1/2 c carrot, shredded
1/3 c zucchini, grated
1/2 red bell pepper, finely diced
1 tsp kosher salt
1/2 tsp freshly ground black pepper or red pepper flakes (I prefer red pepper flakes)
2 TB fresh thyme leaves, minced
Cut up the chicken and put in a food processor with the metal blade; pulse until it's all ground up. Heat a large non-stick or cast iron skillet over just below medium heat. Combine everything except the EVOO and chicken in a large bowl and mix thoroughly.
Note: I always mix all the other ingredients first before adding the meat. I get more even distribution throughout the burger without overworking the meat, which as we know, toughens it. (Although my hands are always so cold, I doubt that's an issue in our house.)
Add the ground chicken, mix together, and form into 5 or 6 patties. I put down a big sheet of waxed paper to make the patties and lay them out for cooking for easy clean-up. Drizzle a little EVOO over each patty, top and bottom, and cook about 6 minutes per side till cooked through. Cook in 2 batches if you need to, to avoid overcrowding.
*You can buy chicken breasts much cheaper bone-in and cut the meat off yourself, keeping the bones in the freezer for chicken stock. Since it's going to all get ground up, you don't have to worry about making a hash of it.