Middle Eastern Chicken Burgers

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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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


4 whole wheat buns, toasted

1 tomato, thinly sliced

1 English cucumber, thinly sliced

1 small red onion, sliced



  1. 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.
  2. 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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