Middle Eastern Chicken Burgers

These easy Middle Eastern chicken burgers are brushed with pomegranate molasses and served with ''all the fixings" for an awesome, quick dinner. 

INGREDIENTS

Burgers

2 tsp extra-virgin olive oil

1 large onion, finely chopped

1 tsp ground cinnamon

1 tsp ground coriander

¼ tsp red pepper flakes

1 ½ tsp kosher salt

Freshly ground black  pepper

2 cloves garlic, minced

¼ cup chopped flat-leaf parsley

1 lb(s) ground lean chicken

¼ cup plain yogurt

3 Tbsp pomegranate molasses, for brushing

Fixings

4 whole wheat buns, toasted

1 tomato, sliced

1 English cucumber, thinly sliced

1 small red onion, sliced

Lettuce

DIRECTIONS

Burgers

1. Heat the olive oil in a skillet, add the onion, cinnamon, coriander, pepper flakes, and season with salt and pepper. Cook until onions are tender, about 5 minutes. Stir in the garlic and parsley and cook until garlic is fragrant, about 1 more minute. Transfer to a large bowl and let cool slightly. Stir in the chicken and yogurt until the onion are evenly mixed. Season with salt and pepper. Shape into 4 1/2-inch thick patties.

2. Cook in a nonstick skillet over medium heat until browned and cooked through, about 5 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers between 165 and 170ºF. Brush burgers with the pomegranate molasses and set aside to rest for 5 minutes.

Fixings

1. Serve on toasted buns with fixings.

SOURCE AND CREDITS

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

Courtesy of Food Network Kitchen

Read more at http://www.foodnetwork.ca/recipe/middle-eastern-chicken-burgers/18430/#HyA1ZOzxOKVDkMMj.99