Ingredients
Scale
Burgers
- 2 tbsp olive oil, divided
- 1 small onion, diced
- 1 lb ground chicken breast
- 2 tbsp fresh parsley, chopped
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp curry powder (or cumin)
- 4 burger buns
Yogurt Sauce
- 1 cup plain Greek yogurt
- 1 tbsp fresh mint, chopped
- 2 Persian cucumbers, peeled, grated & strained
- Pinch of kosher salt
Instructions
- Heat 1 tbsp olive oil in a pan over medium heat. Sauté onions for ~4 minutes until softened. Set aside to cool.
- In a bowl, combine cooled onions, ground chicken, parsley, salt, garlic powder, and curry powder. Mix until fully incorporated.
- Divide mixture into 4 equal portions and form patties (wet hands to prevent sticking).
- In a separate bowl, mix Greek yogurt, mint, cucumber, and salt to form the sauce.
- Heat remaining 1 tbsp olive oil in a skillet over medium heat. Cook patties 2–3 minutes per side, or until fully cooked through.
- Assemble burgers in buns and top with yogurt sauce.
Notes
- Sautéing onions removes sharpness and prevents raw onion texture in patties.
- Straining cucumber prevents watery yogurt sauce.
- Wet hands = easier patty shaping.
- Optional toppings: pickled vegetables, tomatoes, or tahini.
