A
healthy spin on an American favorite, hamburgers...this recipe serves
4.
Ingredients:
2tsp
evoo
1
large onion, chopped
1tsp
ground cinnamon
1tsp
ground coriander
1/4tsp
red pepper flakes
1
1/2tsp kosher salt
black
pepper to taste
2
cloves garlic, minced
1/4c
chopped flat leaf parsley
1lb
ground lean chicken
1/4c
plain yogurt
3T
pomegranate molasses, for brushing
Fixings:
4
whole wheat buns, toasted
1
tomato, sliced thin
1
cucumber, sliced thin
1
small red onion, sliced thin
lettuce
Directions:
Heat
the olive oil in a skillet over medium heat, add the onion, cinnamon,
coriander, pepper flakes, 1/2 teaspoon kosher salt and season with
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 1
teaspoon kosher salt and some pepper. Shape into 4 1/2-inch thick
patties.
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.
Cook’s
Note
Pomegranate
molasses is a sweet and tart condiment made from pomegranate juice.
Look for it in the Middle Eastern section of many supermarkets.
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