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Za'atar Chicken Burgers & Oven Fries

with Feta-Labneh Spread & Garlic Chips

  • Group Created with Sketch.
    Time
    40-50 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 800 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

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: