Middle Eastern Chicken Burgers

• 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
• 4 whole wheat buns, toasted
• 1 tomato, thinly sliced
• 1 English cucumber, thinly sliced
• 1 small red onion, sliced
• Lettuce

1. Heat the olive oil in a skillet, add the onion, cinnamon, coriander, pepper flakes, and season with salt and pepper.
2. Cook until onions are tender, about 5 minutes.
3. Stir in the garlic and parsley and cook until garlic is fragrant, about 1 more minute.
4. Transfer to a large bowl and let cool slightly.
5. Stir in the chicken and yogurt until the onion are evenly mixed.
6. Season with salt and pepper.
7. Shape into 4 1/2-inch thick patties.
8. 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.
9. Serve on toasted buns with fixings.

extravirgin olive oil, onion, ground cinnamon, ground coriander, red pepper, kosher salt, freshly ground black pepper, garlic, flatleaf, ground lean chicken, plain yogurt, pomegranate molasses, whole wheat buns, tomato, cucumber, red onion

Taken from www.foodnetwork.com/recipes/food-network-kitchens/middle-eastern-chicken-burgers-recipe.html (may not work)