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Sweet and Tangy Chicken Burgers





Ingredients

  • 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 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 onions 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.



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