Grind-Your-Own Chicken Shawarma Burgers
This recipe guides you in crafting flavorful chicken shawarma burgers by grinding your own chicken, infusing it with aromatic spices, and grilling to perfection. Served on toasted kaiser rolls, these juicy patties are topped with crisp romaine, zesty giardiniera, and a bright lemon tahini sauce, offering a unique and satisfying twist on the classic burger.
Equipment
- 1 Food Processor Essential for grinding the chicken to the correct texture.
- 1 Baking Sheet For chilling chicken cubes before grinding.
- 2 Mixing Bowls One for spices, one for combining meat and spices.
- 1 Grill For cooking the patties.
- 1 Instant-Read Meat Thermometer Crucial for ensuring chicken is cooked to a safe internal temperature.
Ingredients
Main
- 1 pound boneless skinless chicken thighs, cut into 1-inch cubes
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/2 teaspoon turmeric
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon ground allspice
- 1/4 teaspoon chili powder
- 1/8 teaspoon ground cinnamon
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil plus more for grilling
- Butter for buttering the rolls
- 4 sesame seed kaiser rolls split
- 4 romaine lettuce leaves
- 1 cup giardiniera chopped
- Lemon Tahini Sauce recipe follows
- 1/4 cup tahini sauce
- Zest of 1 lemon plus 1/4 cup lemon juice
- 1 tablespoon honey
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Put the chicken cubes on a baking sheet and put in the freezer until very firm, about 30 minutes. Put the blade and bowl of a food processor in the freezer as well.
- Meanwhile, mix together the cumin, paprika, turmeric, garlic, allspice, chili, cinnamon and 1 tablespoon salt in a bowl. Mix in the olive oil to make a paste.
- Working in 2 batches, put the firm, almost-frozen chicken into the cold food processor and pulse 10 to 15 times until coarsely chopped. Transfer the chopped meat to a bowl and repeat with the remaining chicken cubes. Add the spice blend paste to the meat and mix to gently combine. Divide the meat into 4 balls and flatten into 3/4-inch-thick patties.
- Prepare a grill for medium-high heat. Clean and oil the grates. Brush each patty with some oil, then season with a bit of salt and pepper. Grill until the inside of the patties registers 160 degrees F, about 5 minutes per side. Let the burgers rest for 5 minutes. Butter and toast the rolls.
- Burger Build: On each roll bottom, place 1 leaf of romaine, then a burger and some giardiniera. Add a nice schmear of the Lemon Tahini sauce on each roll top.
Notes
Achieving the right texture for these burgers starts with chilling your chicken thoroughly and placing your food processor blade and bowl in the freezer. This ensures a coarse, even grind without overworking the meat, which can lead to tough burgers. When combining the ground chicken with the spice paste, mix gently to avoid compacting the patties. Rest your grilled burgers for 5 minutes; this allows the juices to redistribute, resulting in a more succulent patty. The giardiniera is a key component, offering a delightful tangy crunch that contrasts beautifully with the rich chicken and creamy tahini sauce. Don't skip making the fresh lemon tahini sauce—its bright, zesty flavor elevates the entire dish.