2. Heat a non-stick frying pan over high heat until very hot and add the olive oil.

3. Sauté the artichokes, baby potatoes and carrots for 4–5 minutes, sprinkling with salt and freshly ground pepper.

4. Sprinkle over the flour, stir well until no streaks of flour are visible, then deglaze with the white wine.

5. Add the lemon zest and juice with the chicken stock, mix well, and transfer everything to a non-stick baking tray.

6. Add the Kalamata olives and the chopped thyme, mix well, then place the chicken burgers on top.

7. Bake in a pre-heated oven at 180 °C (fan setting) for 25-30 minutes.

8. Serve on large plates with a little olive oil and a grind of fresh pepper on top.

2. Finely dice the vegetables into small cubes and put them in a deep bowl. Add salt, pepper, oregano, olive oil, and the lemon juice; toss to combine.

3. When the burgers are ready, serve them on a plate. Add the vegetables on top, crumble a little feta over, and serve with the pita cut into quarters.

Heat 3 tbsp. of olive oil in a frying pan over medium-high heat. Add the mushroom slices, season with salt and pepper, and sauté until well softened. Remove from the heat.

Wipe out the same pan with paper towel and cook the “Elaiopoulaki” chicken burgers for 5–6 minutes per side until done.

Split the brioche buns. Spread mayonnaise on the bottom halves. Divide and pile on the sautéed mushrooms. Add a chicken burger to each bun, top with xynomizithra cheese, spread mustard on the top halves of the buns and close the burgers.

Bite in and enjoy!