In a large skillet with olive oil, cook the ground chicken over medium-high heat. Break the meat up until cooked through. Remove from pan and set aside until later.

Add oil to the skillet and heat up. Add carrot, celery, and onion to the skillet. Cook until softened but not brown. Add garlic and season with salt and pepper. Continue to cook until the garlic is softened but not browned. This will only take about a minute.

Add the chicken back to the skillet, and then add the white wine vinegar, gluten-free Worcestershire sauce, Frank’s hot sauce, honey, tomato sauce and chicken stock. Stir well till incorporated.

Simmer for about 20 minutes on medium-low heat, stirring occasionally. If you need to let this mixture simmer longer to hold everything together, add a few tablespoons more of the gluten-free chicken stock and tomato sauce.

Assemble burger and serve with choice of toppings.