Middle Eastern Chicken Burgers

2019-05-04
  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m
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Nutritional Info

This information is per serving.

  • Calories

    435 calorie
  • Fat

    7 grams
  • Saturated Fat

    1 grams
  • Carbohydrate

    59 grams
  • Fiber

    6 grams
  • Protein

    32 grams

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1 large onion, finely chopped
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 teaspoons kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 1/4 cup chopped flat-leaf parsley
  • 1 pound ground lean chicken
  • 1/4 cup plain yogurt
  • 3 tablespoons pomegranate molasses, for brushing
  • 4 whole wheat buns, toasted
  • 1 tomato, thinly sliced
  • 1 English cucumber, thinly sliced
  • 1 small red onion, sliced
  • Lettuce

Method

Step 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.

Step 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 170 degrees F. Brush burgers with the pomegranate molasses and set aside to rest for 5 minutes. Serve on toasted buns with fixings.

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