Get the baking tray ready by lining it with parchment paper. Cut 1-2 additional sheets to help you stack your patties easily. I also like to put a small sheet of parchment paper on my kitchen scale
Prepare your vegetables, by dicing the onions, finely chopping the parsley and crushing the garlic cloves.
In a large mixing bowl, add the ground chicken, diced onions, chopped parsley, gluten free bread crumbs, buffalo sauce, crushed garlic cloves, Italian seasoning, dried dill and black pepper.
Mix all of the ingredients together to fully incorporate.
Using the kitchen scale, weigh out the patties to 4 ounces each.
Place the weighed-out mixture in the burger press and press down, forming the perfect patty, then place on the lined baking tray, repeating for all 12 patties.
Preheat the grill on high for about 5 minutes.
Reduce the grill heat to low, and place the burgers directly on the grates, closing the grill cover.
Check on the burgers after 5-7 minutes to see if the chicken has turned white as it cooks.
Once the patties are close to being fully cooked, place the buns of choice to lightly toast, or serve in lettuce buns.
Flip the burgers over, and cook for another 3-5 minutes to fully brown the other side.
Remove the patties and buns from the grill.
Serve with your favorite toppings. I prepare the equivalent of a burger charcuterie board including tomatoes, cucumbers, avocadoes, fresh cucumbers, pickles, red onions, and lettuce. Since the buffalo sauce in these gluten free chicken patties is not as intense as eating buffalo wings, you can add more buffalo sauce instead of the traditional mayonnaise and ketchup!