Chicken chickpea burgers with home-ground chicken thigh and skin, and dill garlic lemon yogurt sauce

Separate two chicken thighs into skin, meat and bones (bones can go to stock); cut the meat into roughly one inch chunks.

Weigh the meat (about 11 ounces) and add about an ounce of skin for a 90/10 meat-to-skin split by weight.

Spread the meat and skin on a baking sheet and freeze 15 minutes so it firms up and does not smear when ground.

Yogurt sauce: 100 g yogurt, two cloves minced garlic, a shaving of lemon zest, the juice of half a lemon, salt and pepper to taste and a small spoonful of dill weed.

Drain a can of chickpeas.

Pulse the partially frozen chicken and skin in a food processor about 10 to 15 times until ground; test by forming a ball. It can also be hand chopped.

Mash half a can of chickpeas with a fork in a large bowl until no large chickpeas remain; add 8 ounces of the ground chicken, finely minced onion, smoked paprika and chili powder and mix by hand to a loose, homogenous mixture. Do not salt the mix.

With wet hands form patties a little wider than the bun with an indentation so they do not shrink; salt and pepper the exterior generously.

Heat a cast iron over medium with about a teaspoon of peanut oil; cook the patties until browned and crisping, about three minutes a side; add cheese in the last minute; pull at an internal 165.

Assemble: toasted brioche bun, yogurt sauce, three slices of tomato, leaf lettuce, the burger with cheese, pickled onions, more yogurt sauce on the top bun.