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.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
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By Monique12345
on December 09, 2012
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I made these tonight and they were very tasty. I made my own pom molasses from a recipe I found on this site. I cut the recipe down to 1 cup, only b/c I didn't buy enough pom juice, and it was very inexpensive to make. I had sugar/lemon and the pom juice was $1 so it wasn't some great added expense....definitely needs this to make it complete! I made the burgers just as stated other than I doubled the recipe, served it on pita bread and added greek yogurt as a topping to my burger. I served it with tabouli salad. I will definitely be making this one again!
By pug_lover
Atlanta, GA
on August 16, 2011
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Good recipe. I make my own pomegranate molasses, though. Here is a recipe for anyone who wants to use it:
Pomegranate Molasses Recipe
Cook time: 1 hour
INGREDIENTS
4 cups pomegranate juice
1/2 cup sugar
1/4 cup lemon juice
METHOD
In a large, uncovered saucepan, heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers. Reduce heat just enough to maintain a simmer. Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced to 1 to 1 1/4 cups. Pour out into a jar. Let cool. Store chilled in the refrigerator.
If you want your pomegranate molasses to be sweeter, add more sugar to taste, while you are cooking it.
There are plenty of recipes online using this stuff and it's a staple in Middle Eastern recipes from everything from short ribs to cupcakes, so it doesn't get wasted.
By Hubbell Sartini
Boston
on January 01, 2011
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These are very good.
I forego the pomegranate glaze and eat as is with a dollop of greek yogurt over the top.
Tip - patties are super globby when you make them, so I lay them on a plate on parchment paper and stick in freezer for 10 minutes before I fry. They also take longer to cook then recipe indicates. They do make quite a mess as they fry and the surfaces get pretty charred, but this adds to flavor. I increase cooking time to 2 addt'l minutes per side.
And the other big benefit of these - they are super good for you - virtually fat free, packed with flavor and very satisfying.
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