Hearty Chicken and Veggie Burgers

Combine chicken, mushrooms, carrots, malunggay, and garlic in a bowl. Season with salt and pepper.

Use your hands to form patties about 1/4-inch bigger than the burger bun.

Drizzle oil in a nonstick pan. Fry burger patties. Once one side is golden brown, flip over patty to cook the other side. Do not press down on the patties with your spatula; this will make them dry.

Serve patties between toasted whole wheat buns with lettuce, tomatoes, onions, pickles, and your preferred condiments.