Tandoori-Style Chicken Burgers with Cumin Yogurt Sauce

Ingredients

• 1 1/2 lbs. (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
• Watermelon slices (optional)

Instructions

1. 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. 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. 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. 4
   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.
5. 5
   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.