Goulash Burger

Goulash Burger
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 1/2 pounds ground chicken
  • 3 scallions, finely chopped
  • Flat-leaf parsley, finely chopped (a generous handful)
  • Fresh dill, finely chopped (a generous handful)
  • 2 teaspoons smoked sweet paprika (2/3 palmful)
  • Salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 2 jarred roasted red peppers, patted dry
  • 1 cup sour cream
  • 1 small shallot, finely chopped
  • 4 individual brioche or eggy rolls, split
  • Unsalted butter, softened, for spreading
  • 4 radishes, thinly sliced and lightly salted
  • 1/4 English cucumber, thinly sliced crosswise and lightly salted
  • 8 leaves Bibb or Boston lettuce


Place the ground chicken in a bowl with the scallions, parsley, dill and paprika; season with salt and pepper. Combine the mixture with a fork and form into four 1-inch-thick patties.

In a heavy nonstick skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. When the oil is hot, add the burgers and cook for 6 minutes on each side.

Meanwhile, preheat the broiler. Place the red peppers, sour cream and shallot in a food processor. Process until smooth, about 20 seconds. Transfer to a small dish.

Toast the rolls under the broiler and spread lightly with softened butter. Slather the rolls with the red pepper sauce. Set a burger on each bun bottom and top with the radish and cucumber slices, 2 lettuce leaves and the roll top.