Milk-soaked breadcrumbs keep these ground chicken burgers tender, mixed with onion, dried dill, salt, and pepper, portioned by the quarter cup and destined for a finish of sour cream and fresh dill.
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Heat oven to 350°F.
Toss bread crumbs and milk in medium-size bowl until bread has soaked up all milk. Combine bread crumb mixture with ground chicken, onions, dill weed, salt, and pepper.
Using 1/4 cup measure, portion chicken burgers.
Heat oil in 12-inch sauté pan over medium-high flame, and lightly brown patties on both sides.
Transfer burgers from sauté pan to half sheet tray lined with parchment.
Transfer burgers to oven and for 15 minutes .
Garnish with sour cream and fresh dill sprigs.
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