Middle Eastern Chicken Burgers

Sometimes I search food blogs or flip through magazines and see all these inviting recipes that literally excite the senses. Then I tag them, think about them and plan when I'm going to prepare them. I build up all sorts of excitement behind them. More often than not, the meal does live up to the frenzy I've created.

But then sometimes I'm in a crunch and need something quick (like the roasted broccoli and shrimp). I may need to use something in my fridge before it goes bad or before I allow myself to go back to the grocery store again.

And just as how things always seem to happen, the recipe I discovered in a crunch (to use the ground chicken sitting in the fridge) turned out to be Mr. Foodie's favorite meal. Although Mr. Foodie has said it many times since, when I say this chicken burger is what's for dinner, he gets very excited. Hey, I'm not trying to toot my own horn, I'm just listening to my other half...wouldn't you?

But really, served with a side of sweet potato fries (I used the frozen ones by Alexia to save even more time) this is really a simple meal to make. The aroma created by the onion & parsley mixture that you add to the ground chicken is heavenly. Trust me on this one, this burger is very flavorful. This just may be your next favorite meal...for now.

Middle Eastern Chicken Burgers
makes 4-6 burgers (depending on size)
Printable Recipe

2 teaspoons extra-virgin olive oil
1 onion, finely chopped
1 ½ teaspoon cinnamon
1 ½ teaspoon coriander
¼ teaspoons red pepper flakes
1 ½ teaspoon salt
½ teaspoon black pepper
2 cloves garlic, minced
¼ cup flat leaf parsley, chopped
1 pound ground chicken
¼ cup plain yogurt

Burger Fixings:
4 burger buns
1 tomato, thinly sliced
1 cucumber, thinly sliced
1 red onion, thinly sliced
lettuce
sliced provolone cheese (or you can use your preference)

Heat oil in skillet. Add onion, cinnamon, coriander, red pepper flakes and season with salt and pepper. Cook until the onions are tender, approximately 5 minutes. Add the garlic and parsley. Cook until fragrant, approximately 1 minute. Transfer mixture to a large bowl and let cool. As the mixture cools, season the ground chicken with salt and pepper. Add the ground chicken and yogurt to the bowl with the mixture. Stir until chicken, yogurt and onion are all combined. Shape into four ½ inch patties (I usually get six patties).

Cook the patties in a nonstick skillet over medium heat until browned and cooked through. Approximately 5 minutes per side. Set the burgers aside, once done cooking them all, and top with fixings of your choice.

adapted from Food Network Kitchens