Middle Eastern Chicken Burger Patties
BAKING

Middle Eastern Chicken Burger Patties … fast but not furious!

2008/08/24 / 19 Comments
“As a child my family’s menu consisted of two choices: take it or leave it.”
Buddy Hackett
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Middle Eastern Chicken Burger Patties … just what you make when you hardly have any time on hand & hungry kids hound you! Get the grill going, slap on some chicken patties…then sit back, relax & enjoy their glee!! Rediscovered this easy-peasy chicken patty recipe which I came across a while ago, bookmarked, & awaiting experimentation. No words to waste … it was simple, quick & full of flavour! Surprisingly easy recipe too, with yogurt as an ingredient, a happy marriage of spices; I certainly didn’t think I’d sail through this one as calmly.
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This recipe is a great one to have on hand if you are rushed for time, or just in a plain lazy mood. I think these Middle Eastern Chicken Burger Patties will make excellent finger food too. Serve them with a ‘pomegranate molasses’ dipping sauce, a lime-mint-coriander chutney or maybe tzatziki … YUM!! I made these moist burger patties from this recipe I found here @ Akalaty.
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Middle Eastern Chicken Burger Patties recipe adapted from Akalaty
Ingredients for patties:
Extra-virgin olive oil – 2 tsp
Onion – 1 large / finely chopped
Ground cinnamon – 1tsp
Ground coriander – 2 tsp
Red pepper flakes – 1/4 tsp
Sumac Powder – 2 tsp (the original recipe doesn’t have this. I had sumac, so I added it)
Sea salt – 1 1/2 tsp
Freshly ground black pepper
Garlic – 5 cloves / minced 
Fresh coriander leaves – 1/4 cup / chopped
Minced lean chicken – 500gms
Thick / Greek yogurt – 1/4 cup
Pomegranate molasses – 3 tbsp for brushing (didn’t have any unfortunately!)

IMG 2780Method:

  • Heat the olive oil in a skillet, add the onion, cinnamon, coriander, pepper flakes, and season with salt and pepper. Cook until onions are tender, about 5 minutes. Stir in the garlic, coriander & sumac (if using) and cook until garlic is fragrant, about 1 more minute.
  • Transfer to a large bowl and let cool slightly. Stir in the chicken and yogurt until the onion are evenly mixed. Season with salt and pepper. (I refrigerated the mince overnight at this stage. They were perfect & easy to handle the next morning. I personally feel that the mixture should be chilled for at least an hour for mingling of flavours & easy handling.)
  • Shape into 4 1/2-inch thick patties.
  • 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. Serve on toasted buns with fixings.

burger+collag+jpeg.psdEnthusiastic enough to go a step further & make your own hamburger buns too? Check out my post for home-made burger buns here. The recipe for my mint-coriander-lime chutney can be found here.bookmarked%2BrecipesAnd of course, this too is on it’s way to Ruth @ Ruth’s Kitchen Experiments for her Bookmarked event.

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Posted by Deeba @ PAB

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