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Dill-Feta Chicken Burgers
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Dill-Feta Chicken Burgers

Dill-Feta Chicken Burgers

with BBQ-Seasoned Potatoes

This low-fuss burger recipe packs a flavour punch! As if this juicy chicken burger stacked with slices of fresh tomato, greens and pickles between crusty buns isn't enough, there's BBQ-spiced potatoes and lots of extra dip for dunking. You're welcome!

Low CO2

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

250 g

Ground Chicken

¼ cup

Italian Breadcrumbs

(Contains Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)

1 tbsp

Chicken Stock Powder

(Contains Soy)

2 piece

Artisan Bun

(Contains Soy, Wheat, Milk)

90 mL

Dill Pickle, sliced

1 tbsp

BBQ Seasoning

350 g

Yellow Potato

90 mL

Yogurt Sauce

(Contains Milk)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

95 g


28 g

Spring Mix

Not included in your delivery

1.5 tbsp


1 tbsp

Unsalted Butter*

(Contains Milk)

½ tsp


0.13 tsp



Nutrition Values

Calories820 kcal
Fat36 g
Saturated Fat12 g
Carbohydrate88 g
Sugar11 g
Dietary Fiber9 g
Protein40 g
Cholesterol135 mg
Sodium2800 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Medium Bowl


Roast potatoes

Before starting, preheat the oven to 450˚F. Wash and dry all produce.Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature. Quarter potatoes. Cut any larger potatoes into 1-inch pieces.Add potatoes, BBQ Seasoning and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with pepper and 1/4 tsp (1/2 tsp) salt, then toss to coat.Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 22-24 min.


Meanwhile, cut tomato into 1/4-inch rounds.Thinly slice a few pickles into rounds. (TIP: Skip this step if you don't want pickles on your burger.)Add feta and 2 tbsp (4 tbsp) yogurt sauce to a small bowl. Season with pepper, to taste, then stir to combine.

Cook patties

Add chicken, stock powder, breadcrumbs and 1/4 tsp (1/2 tsp) salt to a medium bowl. Season with pepper, then combine.Form mixture into two 4-inch-wide patties (4 patties for 4 ppl). (NOTE: Your mixture may look wet; this is normal!)Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties. Pan-fry until patties are golden-brown and cooked through, 3-4 min per side.**

Toast buns

Meanwhile, halve buns, then spread 1 tbsp (2 tbsp) softened butter on cut sides.Arrange directly on the top rack of the oven, cut-side up. Toast until golden-brown, 4-5 min. (TIP: Keep an eye on buns so they don't burn!)

Finish and serve

Spread dill-feta sauce over top buns.Stack sliced pickles, patties, tomatoes and spring mix on bottom buns. Close with top buns.Divide burgers, potatoes and remaining pickles between plates.Serve remaining yogurt sauce alongside for dipping.