• 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 (seedless) 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, one turn of the pan, over medium-high heat. When the EVOO is hot, add the burgers and cook for 6 minutes on each side.


Pre-heat 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, two lettuce leaves and the roll top.

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