Middle Eastern Chicken Burgers

Ingredients

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 kosher 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

Fixings:

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

Directions

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.

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.

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