Za'atar Chicken Burgers & Oven Fries with Feta-Labneh Spread & Garlic Chips

Za'atar Chicken Burgers & Oven Fries

with Feta-Labneh Spread & Garlic Chips

Group Created with Sketch. 45 min
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500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 800 Cals/serving

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.

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Prepare the ingredients:
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.

Roast the potatoes:
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.

Make the garlic chips:
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.

Form & cook the patties:
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.

Make the relish & labneh spread:
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.

Toast the buns & plate your dish:
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!

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Get This Recipe Delivered
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.

Roast the potatoes:
Make the garlic chips:
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.

Form & cook the patties:
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!

Toast the buns & plate your dish: