Thai Chicken Burgers

Prepare your Ingredients
Heat oven to 450° F and line a baking sheet/pan with greased parchment paper or foil.
Wash and dry your fresh produce.
Remove seeds and ribs from the jalapeño and mince ½ (use more or leave seeds for spicier).
Mince the shallot and place in a small bowl along with the jalapeño.
Mince 3 garlic cloves.
Finely chop the cilantro (discarding thick stems) to make about ¼ cup.
Cut the potato into thin wedges.
Pat ground chicken dry and place in a mixing bowl.

Roast the Potatoes
Place potato wedges on the baking sheet, drizzle generously with olive oil and season with salt and pepper.
Hold the thyme sprigs in one hand and pinch the stems between your thumb and index on your other hand.
Pull down against the leaves to remove them over the potatoes and mix until evenly coated.
Roast about 25 minutes flipping halfway through.

Start the Burgers
Heat 1 Tbsp. olive oil in a large pan over medium-high heat.
Add the jalapeño, shallots, and ⅔ of the garlic; sauté for 2-3 minutes, stirring frequently.
Remove from heat and place in the mixing bowl along with the chicken, fish sauce, panko, and ¾ of the cilantro.
Mix together, season with a little salt and pepper, and form the mixture into two patties.
Use your thumb to form a small dimple in the center of each patty to allow the burgers to cook evenly without swelling.

Cook the Burgers
Heat your grill or stovetop to medium and rub burgers with a little olive oil.
Place the burgers dimple-side up, and cook 5-7 minutes per side or until firm and cooked through.

Make the Cilantro-Lime Mayo
Add remaining cilantro, remaining garlic, and juice of ¼ lime to container with mayo and mix.
Add buns to the oven with the potato wedges to toast for about 2 minutes.

Plating
Slice the tomato.
Spread some cilantro lime mayo on the bottom of each bun.
Top with chicken burger, tomato slices, and lettuce.
Place some potato wedges on the side. Enjoy!