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Middle Eastern Chicken Burgers



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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