Ingredients:

  • 500g chicken mince
  • 1/4 cup Panko breadcrumbs
  • 1 tbsp Greek yogurt
  • 1 small onion, grated
  • 2 cloves garlic, finely minced
  • 1 tsp Smoked paprika
  • 1/2 tsp Dried oregano
  • 1 tsp Sea salt
  • 1/2 tsp Cracked black pepper
  • 1 tbsp neutral high-smoke point oil
  • 4 Brioche buns, lightly toasted
  • 4 slices Sharp cheddar or Havarti cheese
  • 1/2 cup fresh arugula or shredded iceberg lettuce
  • 1/4 cup quick-pickled red onions
  • 4 tbsp smashed avocado or chicken burger sauce

Instructions:

  1. In a large mixing bowl, combine the 500g chicken mince with the 1/4 cup Panko breadcrumbs and 1 tbsp Greek yogurt.
  2. Grate the 1 small onion directly into the bowl and add the 2 cloves garlic.
  3. Sprinkle in 1 tsp Smoked paprika, 1/2 tsp Dried oregano, 1 tsp Sea salt, and 1/2 tsp Cracked black pepper.
  4. Use your hands or a fork to combine everything until just incorporated.
  5. Divide into 4 equal portions and form into discs about 2cm thick. Make a slight indentation in the center with your thumb.
  6. Add 1 tbsp oil to the skillet over medium high heat until it shimmers and wisps of smoke appear.
  7. Place patties in the pan and cook for 5 minutes until a deep golden crust forms.
  8. Turn the burgers over and immediately top each with a slice of cheese. Cook for another 4-5 minutes until the internal temperature reaches 74°C (165°F).
  9. While the meat rests, place the Brioche buns cut side down in the pan juices for 1 minute until golden and crisp.
  10. Layer the bottom bun with arugula, the patty, pickled onions, and a generous smear of smashed avocado.