Indian-spiced Chicken Burgers

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

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

chicken, scallions, fresh ginger, lemon juice, paprika, ground cumin, ground cardamom, cayenne pepper, salt, vegetable oil, pitas, cucumber, fresh cilantro sprigs, cumin, yogurt, ground cumin, salt

Taken from www.epicurious.com/recipes/food/views/indian-spiced-chicken-burgers-383232 (may not work)