- 10 oz ground chicken
- 2 potato buns
- 4 cloves garlic, thinly sliced
- 1 lb yukon gold potatoes, sliced into ½-inch-thick sticks
- ½ cucumber, small diced
- ½ lemon, juiced
- 2 tsp lemon zest
- 1 bunch parsley, removed from stems and chopped
- 1 bunch mint, removed from stems
- 5 tbsp crumbled feta cheese
- 1 tbsp za'atar
- ¼ cup labneh cheese
- salt
- pepper
- olive oil
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- Preheat the oven to 475°F.
- Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper and toss to thoroughly coat. Arrange in a single, even layer and roast 22-24 minutes, or until browned and tender when pierced with a fork.
- In a medium pan, fry the garlic in a thin layer of oil on medium heat, stirring occasionally, 3-4 minutes, or until the garlic is lightly browned and crispy. Leaving the oil in the pan, transfer the garlic chips to a paper towel-lined plate and immediately season with salt and pepper.
- In a large bowl, combine the ground chicken, lemon zest, parsley and za'atar. Season with salt and pepper. Gently mix to combine, then form into two ½-inch-thick patties. Heat the pan of reserved oil on medium-high heat until hot. Cook the patties, loosely covering the pan with foil, 3-4 minutes per side, or until browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan. Carefully discard the oil from the pan.
- In a bowl, combine the cucumber, mint (finely chopping just before adding), and lemon juice. Drizzle with olive oil and stir to combine. Season with salt and pepper to taste.
- In a bowl, combine the labneh and feta cheese. Season with salt and pepper to taste.
- Heat the pan of reserved fond on medium heat until hot. (If the pan seems dry, add 1 tsp of olive oil.) Add the buns, cut sides down and toast for 30 seconds to 1 minute, or until lightly browned.
- Assemble the burgers. Add the patties to the buns. Top with the labneh spread, some of the cucumber relish, and half the garlic chips.
- Serve with the roasted potates and any remaining cucumber relish on the side. Garnish with the remaining garlic chips.
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