Add the breadcrumbs in a bowl filled with the milk and let absorb the milk for 30’. Squeeze to remove almost all the milk and keep aside.
Use a medium sautéing pan and place on medium heat. Pour the oil and allow to heat-up for a minute or two. Add the onions and sauté until softened, about 5’. Remove from the heat and allow to cool.
Turn the oven on to 200°C, air circulation and grill/broiler, rack set towards the top.
We take a large bowl and add the minced chicken along with the breadcrumbs, eggs, mustard, garlic, lemon juice, oregano and parsley, as well as the sautéed onions with their oil. Season with the salt and pepper and we mix well. Form into large burgers, about 175-200g each.
Take a large oven proof dish and we add the burgers and cook for about 15-18’ until nicely charred. Serve with harissa sauce and sweet potatoes salad or with French fries, always along with pitta bread.