Lebanese Spice Chicken Butter Burger

Ingredients

• Patty
• 1250 grams Chicken thigh- ground
• 210 grams Butter -Small diced and very cold
• 15 grams Garlic Đ minced
• 20 grams Sumac
• 15 grams Paprika
• 10 grams Cracked Black Pepper
• 5 grams Coriander
• 1 grams Salt
• Tzatziki Feta Crema
• 150 grams Greek Yogurt
• 100 grams Buffalo Peaks Feta Cheese
• 75 grams Cucumber, Peeled and Seeded
• 25 grams Mint
• 12 grams Parsley
• 45 grams Lemon Juice
• 2 grams Salt
• To Assemble
• 90 grams Sliced Cucumber
• 60 grams Shaved Red Onion
• 30 grams Mint Leaves
• 120 grams or 6 ea Bibb Lettuce Leaves
• 270 grams or 6 ea Slices of Purple Cheroke or other Heirloom Tomato Variety
• 240 grams Hummus
• 6 each Brioche Burger Bun

Instructions

• Grind the Chicken Thighs with the large die of a grinder.
• Mix the Diced Butter with the ground Chicken and grind through the Large die
• Change Grinder Dies and pass half of the Ground Mixture through the Medium Die.
• Mix in the Dry Spice and Garlic and mix well.
• Form into 200 g Patties
• Season with Salt
• Cook on a Chargrill over white coals for 6 minutes per side
• Or ( wrap patties in plastic wrap and steam at 145 F
• for 1 hour before finishing on grill )