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Za'atar Chicken Burgers & Oven Fries
with Feta-Labneh Spread & Garlic Chips
45 MIN
2 Servings
From the Test Kitchen
These unique, Middle Eastern-inspired burgers—seasoned with the delicious tang of za’atar and lemon zest—are layered with incredible flavors and textures. Their toppings include a spread made with two cheeses (creamy, yogurt-like labneh and crumbly feta), along with crispy slices of garlic—also perfect for sprinkling onto our simple roasted fries. Cooking the chicken patties in the same oil used to pan-fry the garlic is a classic trick for achieving even tastier complexity.
Get Plans-
NutritionPER SERVING
-
Calories800 Cals (est.)
fresh
ingredients
Title
-
10 oz Ground Chicken
- 2 Potato Buns
- 4 cloves Garlic
- 1 lb Yukon Gold Potatoes
-
1 Cucumber
- 1 Lemon
- 1 bunch Parsley
-
1 bunch Mint
- 5 Tbsps Crumbled Feta Cheese
- 1 Tbsp Za'atar
- ¼ cup Labneh Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Slice the potatoes into ½-inch-thick sticks. Peel and thinly slice the garlic. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Small dice the cucumber. Pick the mint leaves off the stems; discard the stems. Finely chop the parsley leaves and stems. Halve the buns.
2
Roast the potatoes:
Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Make the garlic chips:
Once the potatoes have roasted for about 5 minutes, in a medium pan (nonstick, if you have one), combine the garlic and a thin layer of oil. Cook on medium, stirring occasionally, 3 to 4 minutes, or until the garlic is lightly browned and crispy. Turn off the heat. Leaving the oil in the pan, using a slotted spatula or spoon, transfer the garlic chips to a paper towel-lined plate; immediately season with salt and pepper.
4
Form & cook the patties:
While the potatoes continue to roast, in a large bowl, combine the ground chicken, lemon zest, parsley and za’atar; season with salt and pepper. Gently mix to combine; using your hands, form into two ½-inch-thick patties. Transfer to a plate. Heat the pan of reserved oil on medium-high until hot. Add the patties; cook, loosely covering the pan with foil, 3 to 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.
5
Make the relish & labneh spread:
While the patties cook, in a bowl, combine the cucumber, mint (finely chopping just before adding) and the juice of all 4 lemon wedges; season with salt and pepper. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Set aside. In a separate bowl, combine the labneh and feta cheese; season with salt and pepper to taste.
6
Toast the buns & plate your dish:
Heat the pan of reserved fond on medium until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the buns, cut sides down; toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Divide the cooked patties between the toasted bun bottoms. Top with the labneh spread, some of the relish, half the garlic chips and the bun tops. Divide between 2 dishes. Serve with the roasted potatoes and any remaining relish on the side. Garnish with the remaining garlic chips. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Slice the potatoes into ½-inch-thick sticks. Peel and thinly slice the garlic. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Small dice the cucumber. Pick the mint leaves off the stems; discard the stems. Finely chop the parsley leaves and stems. Halve the buns.
2
Roast the potatoes:
Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
3
Make the garlic chips:
Once the potatoes have roasted for about 5 minutes, in a medium pan (nonstick, if you have one), combine the garlic and a thin layer of oil. Cook on medium, stirring occasionally, 3 to 4 minutes, or until the garlic is lightly browned and crispy. Turn off the heat. Leaving the oil in the pan, using a slotted spatula or spoon, transfer the garlic chips to a paper towel-lined plate; immediately season with salt and pepper.
4
Form & cook the patties:
While the potatoes continue to roast, in a large bowl, combine the ground chicken, lemon zest, parsley and za’atar; season with salt and pepper. Gently mix to combine; using your hands, form into two ½-inch-thick patties. Transfer to a plate. Heat the pan of reserved oil on medium-high until hot. Add the patties; cook, loosely covering the pan with foil, 3 to 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.
5
Make the relish & labneh spread:
While the patties cook, in a bowl, combine the cucumber, mint (finely chopping just before adding) and the juice of all 4 lemon wedges; season with salt and pepper. Drizzle with olive oil and stir to combine; season with salt and pepper to taste. Set aside. In a separate bowl, combine the labneh and feta cheese; season with salt and pepper to taste.
6
Toast the buns & plate your dish:
Heat the pan of reserved fond on medium until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the buns, cut sides down; toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Divide the cooked patties between the toasted bun bottoms. Top with the labneh spread, some of the relish, half the garlic chips and the bun tops. Divide between 2 dishes. Serve with the roasted potatoes and any remaining relish on the side. Garnish with the remaining garlic chips. Enjoy!
Tips from Home Chefs