Middle Eastern Chicken Burgers

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 44 Reviews
Total Time:
20 min
Prep
10 min
Cook
10 min
Yield:
4 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

Burgers:

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 44 reviews

  • on December 09, 2012

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 16, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 01, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Chicken Florentine Burgers

Chicken Florentine Burgers

Rated 4 stars out of 5
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Nutrition Facts

Nutritional Analysis
per serving
 
Calories
435
 
Fat
7 grams
 
Saturated Fat
1 gram
 
Carbohydrates
59 grams
 
Fiber
6 grams
 
Protein
32 grams
 

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.