Sweet and sour chicken burgers

Ingredients:

Burgers

• 2 teaspoons 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

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 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.
2. 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.
3. 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.