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Middle Eastern Chicken Burgers

Middle Eastern Chicken Burgers
Prep Time
10 min
Cook Time
10 min
Yields
4 servings

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

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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
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directions

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 170ºF. Brush burgers with the pomegranate molasses and set aside to rest for 5 minutes.

Step 3

Serve on toasted buns with fixings.

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My rating for Middle Eastern Chicken Burgers
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