Goulash Burger

• 1 12 lbs 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 & freshly ground black 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 rolls, split (any eggy roll will work)
• unsalted butter, softened, for spreading
• 4 radishes, thinly sliced and lightly salted
• 14 English cucumber, thinly sliced crosswise and lightly salted
• 8 leaves bibb lettuce

1. Place ground chicken in a bowl with the scallions, parsley, dill and paprika; season with salt and pepper.
2. Combine the mixture with a fork and form into four 1-inch-thick patties.
3. In a heavy nonstick skillet, heat the EVOO over medium-high heat, making sure it coats the pan.
4. When the oil is hot, add the burgers and cook for 6 minutes on each side.
5. Meanwhile, preheat the broiler.
6. Place the red peppers, sour cream and shallot in a food processor.
7. Process until smooth, about 20 seconds.
8. Transfer to a small dish.
9. Toast the rolls under the broiler and spread lightly with softened butter.
10. Slather the rolls with the red pepper sauce.
11. Set a burger on each bun bottom and top with the radish and cucumber slices, 2 lettuce leaves and the roll top.

ground chicken, scallions, flat leaf parsley, fresh dill, sweet paprika, salt, extra virgin olive oil, red peppers, sour cream, shallot, rolls, unsalted butter, radishes, cucumber, bibb lettuce

Taken from www.food.com/recipe/goulash-burger-200077 (may not work)