Yield: serves 6-8

The Juiciest Chicken Burgers with Sweet Potato Wedges

The Juiciest Chicken Burgers with Sweet Potato Wedges

Ingredients

For the Burgers:

  • 2 pounds ground chicken thigh meat
  • 3/4 cup breadcrumbs
  • 1 and 1/2 teaspoons salt
  • freshly cracked black pepper to taste
  • 2-3 garlic cloves, grated
  • 3-4 tablespoons finely chopped fresh parsley
  • 1 onion, finely chopped
  • 3 scallions, thinly sliced
  • 2 heaping tablespoons Greek yogurt
  • 1 egg, beaten
  • 1-2 teaspoons dried thyme or oregano

The Toppings:

  • brioche buns
  • feta cheese
  • muenster cheese or your favorite cheese
  • lettuce
  • tomato slices
  • onion slices
  • pickles

The Creamy Dill Sauce:

  • 1 cup yogurt
  • 1/2 cup mayonnaise
  • 1-2 tablespoons white Balsamic vinegar or lemon juice
  • 1-2 garlic cloves, grated
  • freshly cracked black pepper
  • 1 teaspoon dried or fresh dill

Serve with:

  • Sweet potato wedges

Instructions

Make the Chicken Patties: Combine all of the burger ingredients together in a large bowl. Mix until combined. Divide into 8 equal portions for large burger patties or more for smaller burgers or meatballs.

Line a baking tray with parchment paper. Shape the chicken patties and transfer them onto the tray. Chill for 30 minutes. This will help them keep their shape when pan-frying.

Grease a skillet with olive oil and heat over medium-high heat. Cook the chicken patties 4-5 minutes per side. They are ready when the internal temperature reaches 165 °F. Check with a meat thermometer.

Crumble some feta on top of the burgers and add a slice of cheese. Heat through about a minute until the cheese begins to soften. Transfer them to a plate.

Toast the burger buns in the pan until warmed through.

Assemble the burgers with your favorite toppings and the creamy dill sauce.

Combine all of the creamy dill sauce ingredients together in a bowl and mix until combined. This sauce stays fresh in the refrigerator for 5-6 days.

Serve with sweet potato wedges. Kali Orexi!

For the Sweet Potatoes: Peel the sweet potatoes and cut into wedges. Place them in a bowl and drizzle with olive oil. Season with salt, pepper, and some ground cumin. Preheat the air fryer to 400 °F. Air fry in batches making sure not to overcrowd the basket. They take about 10 minutes or until fork-tender.

Transfer the sweet potato wedges to a platter and sprinkle dried oregano on top, crumble some feta and serve.

Notes

Freezer Instructions: The uncooked chicken patties can be chilled in the freezer until firm. Transfer them to freezer-safe bags and they will keep fresh for 2-3 months. Thaw and cook.

Oven Instructions: Preheat the oven to 400 °F. Place the chicken patties on a baking tray and brush them with olive oil. Bake for 15-20 minutes or until the internal temperature reaches 165 °F.