American Recipes
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| Ingredients |
| 1 |
Ground lean chicken |
1 pound |
| 2 |
Extra-virgin olive oil |
2 teaspoons |
| 3 |
Onion , finely chopped |
1 |
| 4 |
Garlic , minced |
2 cloves |
| 5 |
Ground cinnamon |
1 teaspoon |
| 6 |
Ground coriander |
1 teaspoon |
| 7 |
Red pepper flakes |
1/4 teaspoon |
| 8 |
Kosher salt |
1+ 1/2 teaspoons |
| 9 |
Freshly ground black pepper |
to taste |
| 10 |
Fresh flat-leaf parsley, chopped |
1/4 cup |
| 11 |
Plain yogurt |
1/4 cup |
| 12 |
Molasses , for brushing |
3 tablespoons |
| for fixings- |
| 13 |
Whole wheat buns, toasted |
4 |
| 14 |
Tomato, thinly sliced |
1 |
| 15 |
English cucumber , thinly sliced |
1 |
| 16 |
Red onion , sliced |
1 |
| 17 |
Lettuce |
for garnish |
| Method |
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Heat the oil in a skillet, add the onions, cinnamon, coriander, pepper flakes,
salt and pepper. Cook until onions are tender, for about 5 minutes. Now add
garlic and parsley and cook for 1 minute. Transfer to a bowl and let it cook.
Now add chicken and yogurt and mix until the onions are evenly mixed.
Season with salt and pepper. Shape into 4-inch thick patties and cook in a
skillet over medium heat until browned and cooked through, about 5 minutes
on each side. Brush the burgers with pomegranate molasses and set aside to
rest for 5 minutes. Serve on toasted buns with fixings.
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| Servings - 4 |
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| Introduction
of the dish |
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These are one classic burgers with middle-eastern flavors, enjoy.
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| Served
With... |
Any American salad
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