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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.

Ethan Mick

with Feta-Labneh Spread & Garlic Chips

Za'atar Chicken Burgers & Oven Fries

Ground Chicken

Potato Buns

Garlic

Yukon Gold Potatoes

Cucumber

Lemon

Parsley

Mint

Crumbled Feta Cheese

Za'atar

Labneh Cheese

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.

Prepare the ingredients:

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:

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.

Make the garlic chips:

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:

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.

Make the relish & labneh spread:

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!