Tandoori-Style Chicken BurgersTo keep burgers juicy, resist the urge to press patties down during grilling.
  • 1 1/2 pounds (4 to 5) boneless, skinless chicken thighs, cut into rough chunks
  • 4 scallions, thinly sliced
  • 3 tablespoons chopped fresh ginger (from a peeled 2-inch piece)
  • 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon cayenne pepper
  • Coarse salt and ground pepper
  • Vegetable oil, for grates
  • 4 (6-inch) whole-wheat pitas
  • 1 cucumber (8 ounces), halved lengthwise and thinly sliced on the diagonal
  • 1/2 cup fresh cilantro sprigs
  • Cumin yogurt sauce (see recipe below)
  • Watermelon slices (optional)
servings:4
  1. Heat grill to medium-high. In a medium bowl, place chicken, scallions, ginger, lemon juice, paprika, cumin, cardamom, cayenne, 1 1/2 teaspoons coarse salt, and 1/2 teaspoon pepper; toss to combine. Set aside to marinate, at least 10 and up to 30 minutes.
  2. Transfer chicken mixture to a food processor; pulse until roughly chopped, but not pasty, 10 to 12 times. Gently form mixture into sixteen 3/4-inch-thick patties (about 3 tablespoons each).
  3. Moisten a folded paper towel with oil; grasp with tongs and rub over grates. Season patties with salt and pepper; grill until opaque throughout, 2 to 3 minutes per side.
  4. For the Cumin Yogurt Sauce: In a small bowl, combine 1/2 cup plain low-fat yogurt with 1/2 teaspoon ground cumin; season with coarse salt and ground pepper.
  5. Halve pitas crosswise (toast on grill, if you like). Into each pocket, place 2 chicken patties, cucumber slices, and cilantro sprigs. Serve with Cumin Yogurt Sauce and, if desired, watermelon slices.
40 min40 min40 min

Tandoori-Style Chicken Burgers

To keep burgers juicy, resist the urge to press patties down during grilling.
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Ingredients

  • 1 1/2 pounds (4 to 5) boneless, skinless chicken thighs, cut into rough chunks
  • 4 scallions, thinly sliced
  • 3 tablespoons chopped fresh ginger (from a peeled 2-inch piece)
  • 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon cayenne pepper
  • Coarse salt and ground pepper
  • Vegetable oil, for grates
  • 4 (6-inch) whole-wheat pitas
  • 1 cucumber (8 ounces), halved lengthwise and thinly sliced on the diagonal
  • 1/2 cup fresh cilantro sprigs
  • Cumin yogurt sauce (see recipe below)
  • Watermelon slices (optional)

Directions

  1. 1Heat grill to medium-high. In a medium bowl, place chicken, scallions, ginger, lemon juice, paprika, cumin, cardamom, cayenne, 1 1/2 teaspoons coarse salt, and 1/2 teaspoon pepper; toss to combine. Set aside to marinate, at least 10 and up to 30 minutes.
  2. 2Transfer chicken mixture to a food processor; pulse until roughly chopped, but not pasty, 10 to 12 times. Gently form mixture into sixteen 3/4-inch-thick patties (about 3 tablespoons each).
  3. 3Moisten a folded paper towel with oil; grasp with tongs and rub over grates. Season patties with salt and pepper; grill until opaque throughout, 2 to 3 minutes per side.
  4. 4For the Cumin Yogurt Sauce: In a small bowl, combine 1/2 cup plain low-fat yogurt with 1/2 teaspoon ground cumin; season with coarse salt and ground pepper.
  5. 5Halve pitas crosswise (toast on grill, if you like). Into each pocket, place 2 chicken patties, cucumber slices, and cilantro sprigs. Serve with Cumin Yogurt Sauce and, if desired, watermelon slices.

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