Serves: 4 Serving size: 1
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)
4 whole wheat buns, toasted
1 tomato, thinly sliced
1 English cucumber, thinly sliced
1 small red onion, sliced
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 is 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.
Pomegranate molasses is a sweet and tart condiment made from pomegranate juice. Look for it in the Middle Eastern section of many supermarkets.