Go Back
–+ servings
A close-up of a gourmet burger on a black plate, topped with grilled onions, fresh dill, and creamy sauce, served in a glossy, toasted bun.

Shawarma-Spiced Chicken Burgers with Sumac Onions & Tahini Yogurt

No ratings yet
These shawarma-spiced chicken burgers are pan-seared for a crisp, golden crust and loaded with warm spice. A drizzle of tangy tahini yogurt and a mound of bright sumac onions add contrast. The buns toast in the pan drippings until crispy, which seals the deal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2
Course: Dinner, Main Course
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

Patties
  • 1 lb ground chicken
  • 2 cloves garlic grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • ½ tsp ground allspice
  • ¼ tsp ground turmeric
  • 1¼ tsp kosher salt
  • ½ tsp black pepper
  • 1 tbsp olive oil
Sumac Onions
  • 1½ tsp sumac
  • ½ tsp kosher salt
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • ½ large white onion thinly sliced
Tahini Yogurt Sauce
  • ⅓ cup Greek yogurt
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 1 small clove garlic grated
  • Kosher salt to taste
  • 1-2 tbsp ice water
Buns
  • 2 burger buns
  • Fresh herbs parsley or mint, optional

Equipment

  • Cast iron skillet (or heavy-bottomed sauté pan)
  • Spoon or whisk
  • Cutting board
  • Chefs knife
  • Microplane or grater
  • Mixing Bowls

Method
 

Make the Patties
  1. In a mixing bowl, combine ground chicken, garlic, cumin, coriander, paprika, allspice, turmeric, salt, and pepper. Cook a small test piece in a skillet to check seasoning. Adjust as needed.
  2. Mix just until combined. Form into 2 large patties and chill for 15–30 minutes to firm up.
Make the Sumac Onions
  1. In a small bowl, combine sliced onion with sumac, salt, lemon juice, and olive oil.
  2. Toss and lightly massage to soften. Let sit at room temperature while you cook the patties.
Make the Tahini Yogurt Sauce
  1. In a bowl, whisk together yogurt, tahini, lemon juice, and garlic.
  2. Gradually whisk in ice water until the sauce is smooth and drizzleable. Season to taste with salt.
Cook the Chicken Burgers
  1. Heat olive oil in a cast iron skillet over medium heat.
  2. Add the chilled patties and sear for 5–6 minutes per side, or until golden and cooked to an internal temp of 165°F. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready.
  3. Transfer to a plate and let rest.
Toast the Buns
  1. Place burger buns cut-side down in the same skillet with remaining pan drippings.
  2. Toast for 1–2 minutes until golden and crisp.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: Best eaten right after cooking while the buns are still crisp from the pan drippings. The patties keep in the fridge for up to 2 days and reheat well in a skillet; the tahini yogurt and sumac onions hold well separately for a couple of days too, just toast fresh buns when you're ready to eat.

Tried this recipe?

Let us know how it was!