Ingredients
- 1 lb ground chicken
- 2 cloves garlic grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon ground allspice
- ¼ teaspoon ground turmeric
- 1¼ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- ½ large white onion thinly sliced
- 1½ teaspoon sumac
- ½ teaspoon kosher salt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- ⅓ cup Greek yogurt
- 2 tablespoon tahini
- 1 tablespoon lemon juice
- 1 small clove garlic grated
- Kosher salt to taste
- 1 –2 tablespoon ice water
- 2 burger buns
- Fresh herbs parsley or mint, optional
Method
Make the Patties
- In a mixing bowl, combine ground chicken, garlic, cumin, coriander, paprika, allspice, turmeric, salt, and pepper.
- Mix just until combined. Form into 2 large patties and chill for 15–30 minutes to firm up.
Make the Sumac Onions
- In a small bowl, combine sliced onion with sumac, salt, lemon juice, and olive oil.
- Toss and lightly massage to soften. Let sit at room temperature while you cook the patties.
Make the Tahini Yogurt Sauce
- In a bowl, whisk together yogurt, tahini, lemon juice, and garlic.
- Gradually whisk in ice water until the sauce is smooth and drizzleable. Season to taste with salt.
Cook the Chicken Burgers
- Heat olive oil in a cast iron skillet over medium heat.
- Add the chilled patties and sear for 5–6 minutes per side, or until golden and cooked to an internal temp of 165°F.
- Transfer to a plate and let rest.
Toast the Buns
- Place burger buns cut-side down in the same skillet with remaining pan drippings.
- Toast for 1–2 minutes until golden and crisp.