Preheat oven to 375 degrees.
1 tablespoons canola oil
1 pound ground chicken
1 carrot, peeled and grated
1 stalks celery, chopped
1/2 yellow onion, finely chopped
1 clove garlic, finely chopped or grated
Salt and freshly ground black pepper
1 tablespoon rice wine vinegar
1 tablespoon apple cide vinegar
2 tablespoons brown sugar
1/2 cup chicken stock
8 good quality burger rolls, split and toasted (we toasted tapioca bread and had them open-faced)
Heat the oil in a large skillet over medium-high heat. Add the meat and cook for 5-6 minutes, breaking it up with a wooden spoon as it cooks. Add the carrots, celery, onions and garlic, season with salt and pepper, and cook for 7 to 8 minutes more. Combine the vinegar, brown sugar, and stock in a mixing cup and pour over the contents of the pan. Mix thoroughly and boil until reduced.
Serve on toasted rolls or bread.