Middle Eastern-style chicken burgers

Ingredients:

Burgers

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

For assembly

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

Preparation:

1. Heat the olive oil in a skillet over medium heat. Add the onion, cinnamon, coriander, red pepper flakes, 1/2 teaspoon coarse salt, and black pepper to taste. Cook until the onion is soft, about 5 minutes. Add the garlic and parsley and cook until fragrant, another 1 minute.
2. Transfer to a large bowl and let cool slightly. Add the ground chicken and yogurt to the onions and mix until evenly distributed. Sprinkle with 1 teaspoon of coarse salt and a little pepper. Form into 4 patties, 1 cm thick.
3. Cook the patties in a nonstick skillet over medium heat until browned and cooked through, about 5 minutes per side, or until an instant-read thermometer inserted into the side of the patties registers 165°F to 175°F.
4. Brush the patties with pomegranate molasses and set aside to rest for 5 minutes. Serve on toasted buns with vegetables.
   
   Note *
   
   Pomegranate molasses is a sweet and sour sauce made from pomegranate juice. It can be found in Middle Eastern grocery stores.