Middle Eastern Chicken Burgers

  • Preparation Time10 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy

For the burgers

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 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

For the fixings

4 whole wheat buns, toasted
1 tomato, thinly sliced
1 cucumber, thinly sliced
1 small red onion, sliced

Heat the olive oil in a pan, 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.

Cook in a nonstick pan 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 75°C. Brush burgers with the pomegranate molasses and set aside to rest for 5 minutes. Serve on toasted buns with fixings.

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

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