Sweet and Tangy Chicken Burgers

These flavorful burgers get rave reviews and are remarkably easy to put together. Sautéed onion and yogurt keep the lean chicken patties moist while a blend of pantry spices makes them deliciously fragrant. Widely used in Middle Eastern cooking, pomegranate molasses adds a subtle touch of sweetness to these mouthwatering patties. 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 (see Cook's Note) 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 over medium heat, add the onion, cinnamon, coriander, pepper flakes, 1/2 teaspoon kosher salt and season with 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 1 teaspoon kosher salt and some 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. Cook’s Note Pomegranate molasses is a sweet and tart condiment made from pomegranate juice. Look for it in the Middle Eastern section of many supermarkets. This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Directions Heat the olive oil in a skillet over medium heat, add the onion, cinnamon, coriander, pepper flakes, 1/2 teaspoon kosher salt and season with 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 1 teaspoon kosher salt and some pepper. Shape into 4 1/2-inch thick patties.

Step 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.

Step 3

Cook’s Note Pomegranate molasses is a sweet and tart condiment made from pomegranate juice. Look for it in the Middle Eastern section of many supermarkets. This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

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