Chicken Burgers

• total time: 35 minutes

Ingredients

1 bunch scallions, roughly chopped

½ cup roughly chopped fresh flat-leaf parsley

¼ cup roughly chopped fresh basil

1 teaspoon packed finely grated lemon zest

¼ teaspoon crushed red pepper

1 pound boneless, skinless chicken breasts, cut into 1-inch chunks

2 large eggs

1 ½ teaspoon kosher salt, plus more to taste

¼ cup all-purpose flour (or gluten-free all-purpose flour)

2 tablespoons mayonnaise

Vegetable oil, for frying

½ cup mayonnaise

¼ cup finely chopped fresh basil

2 teaspoons honey

2 teaspoons sriracha

6 brioche buns, toasted

Bibb lettuce leaves, thinly sliced English cucumber, and thinly sliced red onion, for topping

Directions

Combine scallions, parsley, basil, lemon zest, and red pepper in a food processor; pulse until finely chopped. Add chicken, eggs, and salt; pulse, scraping down sides of food processor as necessary, until mixture is the consistency of thick pancake batter. Transfer mixture to a medium bowl; fold in flour and mayonnaise until fully combined.

Line a large plate with paper towels; set aside. Pour oil to a depth of 1/4 inch in a large frying pan; heat over medium. Working in batches of 4, scoop batter by generous 1/3 cupfuls, and add to pan, gently shaping into 3 1/2-inch rounds (about 1/2-inch thick). Fry until golden brown on both sides and cooked through, 3 to 4 minutes per side. Transfer cooked burgers to paper towel–lined plate to briefly drain. Sprinkle with salt to taste while still hot. Assemble the burgers:

Stir together mayonnaise, basil, honey, and sriracha until fully combined. Slather bottoms and tops of buns with mayonnaise mixture. Divide burgers among buns; dress with lettuce leaves, cucumber slices, and onion slices. —LEAH KOENIG