Sweet and sour chicken burgers

Votes: 2

Time: 20 min.
Complexity: easily
Servings: 4

These delicious Middle Eastern-style burgers are easy to make and a crowd-pleaser. Sautéed onions and yogurt add juiciness to the chicken patties, while a spice bouquet of cinnamon, coriander, red and black pepper infuses them with a wonderful aroma. One of the key ingredients is pomegranate molasses, widely used in Middle Eastern cuisine, imparting a fruity, sweet and sour flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Burgers

2 tsp olive oil
1 large onion, finely chopped
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/4 tsp red pepper flakes
1.5 tsp salt
Freshly ground black pepper
2 cloves garlic, crushed
1/4 cup chopped flat-leaf parsley
450 g lean minced chicken
1/4 cup plain yogurt
3 tbsp pomegranate molasses, for greasing

Assembly

4 toasted whole grain buns
1 tomato, thinly sliced
1 English cucumber, thinly sliced
1 small red onion, thinly sliced
Salad

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: minced chicken, whole grain bun, onions, cinnamon, coriander

Cooking the dish according to the recipe:

Heat the olive oil in a skillet over medium heat. Add the onion, cinnamon, coriander, red pepper flakes, 1/2 teaspoon coarse salt, and season with pepper to taste. Cook until the onion is soft, about 5 minutes. Add the garlic and parsley and cook until fragrant, about 1 minute more. Transfer the onion to a large bowl and let cool slightly.
Add the minced chicken and yogurt and mix until evenly distributed. Sprinkle with 1 teaspoon of coarse salt and a pinch of black pepper. Form into 4 patties, 1 cm thick.

Fry the patties in a nonstick skillet over medium heat until golden brown and cooked through, about 5 minutes per side, or until a thermometer inserted into the patty registers approximately 165°F (75°C). Brush the patties with pomegranate molasses and let them rest for 5 minutes. Serve on toasted buns with vegetables.

Categories:

recipe / Picnic / Quick snacks / Pan / Summer dishes / Fast food / Sandwiches / Appetizers / Sandwiches / Meat appetizers / Food Network - recipes