Chicken Burgers

1 tablespoon coconut oil, melted
1 clove garlic, minced
16 ounces free-range boneless chicken breast, cut into large chunks (or ground free- range chicken)
1/4 cup yellow onion, diced1/4 cup fresh parsley, roughly chopped
1 teaspoon dried oregano
Sea salt to taste

Topping

1 large yellow onion, thinly sliced
2 tablespoons coconut oil
Pinch of sea salt

Heat coconut oil in a medium saucepan over medium heat with the onions. Let onions cook down, stirring every so often to keep from sticking. When onions begin to brown slightly, pour in a tablespoon of water, lower heat just below medium and continue to cook and stir, letting them caramelize. In a food processor, blend the chicken, caramelized onion and garlic until well puréed. Transfer mixture to a large bowl and add the herbs and salt. Mix well with hands, then form into 4 equal sized burgers. In a large skillet over medium-high heat, melt two tablespoons of coconut oil. When melted, add the burgers, allowing them to brown on one side (several minutes), then flip and brown the other side. If not serving right away, transfer to a heated oven to keep warm. Once burgers are done cooking, top with onions and serve warm