-
Prep time
45 minutes
-
Cook time
15 minutes
-
Serves
4
Author Notes
It’s high time for the classic burger to get a fresh spring look. Made with ground chicken, these burgers are packed with all the green herbs—parsley! mint! dill! marjoram!—lemon zest, fennel seeds, and red pepper flakes.
The burgers are excellent, but the real star of this sandwich might just be the condiment: whipped feta. Here, briny, tangy feta is blended with a little cream cheese and heavy whipping cream for a light, fluffy spread that packs a punch. The vibrant salinity of the whipped feta plays perfectly with the toasty heartiness of Whole Wheat Sandwich Buns from Arnold®, Brownberry®, and Oroweat®.
Pro tip: Make a double batch of the whipped feta and keep on hand for all your sandwich and dipping needs. —Asha Loupy
Test Kitchen Notes
This recipe is shared in partnership with Arnold®, Brownberry®, and Oroweat®. —The Editors
Ingredients
-
6 ounces
feta, drained, patted dry and crumbled into large pieces
-
2 ounces
cream cheese
-
1/4–1/3 cups
heavy whipping cream
-
1 pound
ground chicken
-
1/4 cup
fresh parsley, finely chopped
-
1/4 cup
fresh mint, finely chopped
-
2 tablespoons
fresh dill, roughly chopped
-
1 tablespoon
fresh marjoram or oregano, finely chopped
-
Zest of 1 lemon (about 2 teaspoons)
-
1 1/2 teaspoons
kosher salt
-
1/2 teaspoon
freshly ground black pepper
-
1/2 teaspoon
fennel seeds
-
1/4 teaspoon
red pepper flakes
-
1 tablespoon
extra-virgin olive oil
-
4
Arnold®, Brownberry®, or Oroweat® Whole Wheat Sandwich Buns
-
1/2
English cucumber, very thinly sliced
-
4–8
butter lettuce leaves
Directions
-
To make the whipped feta, add the crumbled feta, cream cheese, and 1/4 cup heavy whipping cream to a food processor. Blend until smooth and fluffy, about 1 minute. Depending on your feta’s moisture level, you may need a little extra heavy whipping cream to reach the right consistency: If the whipped feta seems too thick, add one teaspoon of cream at a time until you reach a thick, slatherable texture. Transfer to a medium bowl, cover, and refrigerate until ready to use.
-
For the burgers, combine the ground chicken, parsley, mint, dill, marjoram, lemon zest, salt, pepper, fennel seeds, and red pepper flakes in a large bowl. Using your hands or a spoon, mix well. Divide into four balls and form into patties about 5 inches in diameter. Place the patties on a plate or baking sheet and drizzle with olive oil, rubbing both sides of the patty so every surface is lightly coated.
-
Heat a grill pan or large skillet over medium-high heat until almost smoking. Cook the chicken burgers until they’re fully cooked through and their internal temperature reaches 165°F, about 3 to 4 minutes per side. Transfer the cooked chicken burgers, tent with foil and let rest for 5 minutes (burgers need a little resting time, too!).
-
To assemble the burgers, place a cooked chicken burger on the bottom bun and top the burger with cucumber slices, arranging them in concentric circles. Place a couple pieces of butter lettuce on the cucumbers. Slather a very generous amount of whipped feta on the top bun and close the burger. Repeat with the remaining burgers and serve immediately.
See what other Food52ers are saying.