This fresh and zesty Greek-inspired chicken burger is sure to put a spring in your weeknight step with a tangy yoghurt sauce and a side serve of feta-tossed, oven-baked chips. Be sure to make extra, this one's a winner for lunch the next day.
Preheat oven to 200°C fan-forced. Cut potatoes into wedges and place on a lined baking tray. Drizzle with 2 teaspoons oil, sprinkle with salt and pepper and mix to combine. Bake for 25 minutes or until golden. While potato are cooking, continue with step 2.
Peel and crush garlic. Place chicken, remaining olive oil and garlic in a bowl with salt and pepper and mix to combine. Set aside to marinate while you prepare the sauce.
Roughly chop capers, spring onion and parsley. Place aioli, yoghurt, capers, spring onion, parsley, salt and pepper in a separate bowl and mix well to combine.
Heat a frypan over medium heat. Add chicken and cook, turning occasionally, for 10–12 minutes or until golden and cooked through. Remove chicken and wipe out pan. While chicken is cooking, continue with step 5.
Slice tomato and sprinkle with salt and pepper. Use a vegetable peeler to peel cucumber into ribbons.
Toast buns in a frypan for 1–2 minutes or until golden. Carefully remove chips from oven, add feta and toss to combine. Spread bun bases with a little of the yoghurt sauce and top with tomato, chicken and cucumber. Spoon over remaining yoghurt sauce and sandwich with bun top. Serve with feta chips.