Instructions

• Mix the ground chicken, bread crumbs, Greek yogurt, grated onion, Italian seasoning, Urfa Biber, plus salt and pepper in a big bowl. Don’t overmix, you want it tender, not a meatball mush.
• Form the mixture into 4 even patties. Get ’em nice and round but don’t pack too tight.
• Heat olive oil in a skillet over medium heat until it just starts to shimmer. This is gonna give your patties that golden crust.
• Pop the patties in and cook ‘em about 5-7 minutes each side until they hit 165°F inside. You’ll see the float valve pop up as you get pressure build in the cooker.
• Once pressure is built and the cooker is set for around 10 minutes, let the pressure do the work. When time’s up, do the quick release to open up the pot fast without overcooking.
• Toast your buns in the skillet for like 1-2 minutes to get a little crunch and warmth.
• Build the burgers by stacking the patty, garlic aioli, lettuce, tomato, and red onion slices on your buns or wraps.