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.