Instructions
- Bake the sweet potato fries according to their package directions and keep warm.
- Mix the parsley, oregano, vinegar, crushed red pepper, 3 tablespoons oil and 1/4 teaspoon salt. Measure 1 tablespoon of this chimichurri into a separate mixing bowl for the chicken; keep the remaining sauce away from raw meat and utensils.
- Add the ground chicken and remaining 1/2 teaspoon salt to the mixing bowl. Combine and shape into four patties, about 4 inches wide and 1/2 inch thick.
- Heat the remaining tablespoon oil in a large skillet over medium-high heat. Cook the patties for about 4–5 minutes per side, adjusting as needed for even browning. Add a slice of cheddar to each, cover briefly to melt, and continue until the center of each burger reaches 165°F.
- Serve on toasted buns with the reserved clean chimichurri and the warm fries.
Notes
Ground chicken needs to reach 165°F in the center; do not judge doneness by color alone.
Reserve the serving sauce before mixing any with raw chicken.
