Go Back

Middle Eastern Chicken Burgers

Print Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Ground chicken 1.5 pounds, ideally a mix of breast and thigh for moisture.
  • Onion 1 small, finely grated (squeeze out excess water).
  • Garlic 3 cloves, minced.
  • Fresh parsley 1/4 cup, finely chopped.
  • Fresh mint 2 tablespoons, finely chopped (optional but awesome).
  • Spices 1.5 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked or sweet paprika, 1/2 teaspoon ground turmeric, 1/4 teaspoon cinnamon, pinch of cayenne (optional).
  • Lemon zest From 1 lemon.
  • Breadcrumbs or almond meal 1/3 cup to bind.
  • Egg 1 large.
  • Salt + pepper 1.25 teaspoons kosher salt, 1/2 teaspoon black pepper.
  • Olive oil 1–2 tablespoons for cooking.
  • Whole-wheat buns 4–6, split and warmed.
cucumber yogurt sauce
  • Greek yogurt 1 cup, whole or 2% for creaminess.
  • Cucumber 1/2 medium, grated and squeezed dry.
  • Garlic 1 small clove, microplaned.
  • Lemon juice 1–2 tablespoons, to taste.
  • Olive oil 1 tablespoon.
  • Dill or mint 1–2 tablespoons, chopped.
  • Salt + pepper To taste.

Method
 

  1. In a bowl, combine yogurt, grated cucumber (squeezed), garlic, lemon juice, olive oil, herbs, salt, and pepper. Stir until creamy. Chill. The flavors bloom while you cook.
  2. Finely grate the onion and squeeze out moisture with a paper towel or cheesecloth. This keeps patties from turning soggy.
  3. In a large bowl, add ground chicken, onion, garlic, parsley, mint, spices, lemon zest, breadcrumbs, egg, salt, and pepper. Mix gently with a fork or your hand until just combined. Don't overwork it.
  4. Form 4–6 equal patties, about 1/2 to 3/4 inch thick. Make a slight thumb indentation in the center so they cook evenly.
  5. Preheat a cast-iron skillet or grill to medium-high. Add a thin film of olive oil to the pan or brush grates well to prevent sticking.
  6. Cook patties 4–5 minutes per side, until deeply browned and the internal temp hits 165°F. If browning too fast, lower heat to medium.
  7. Transfer patties to a plate and rest 3–4 minutes. Juices redistribute; patience pays.
  8. Lightly toast whole-wheat buns in the pan or on the grill for 30–60 seconds for structure and flavor.
  9. Spread yogurt sauce on both sides of the bun. Add patty, pile on greens, tomato, onion, and any extras. Add more sauce, because you can.
  10. Eat immediately with a side of crunchy cucumbers or baked sweet potato wedges. Yes, you may lick your fingers.