Recipe: Indian-spiced Chicken Burgers with Yogurt Sauce (food processor)

INDIAN-SPICED CHICKEN BURGERS

FOR THE BURGERS:
1 1/2 pounds boneless, skinless chicken thighs, cut into rough chunks
4 scallions, whites and greens, thinly sliced
3 tablespoons chopped fresh ginger
2 tablespoons fresh lemon juice
1 tablespoon paprika
2 teaspoons cumin
1/2 teaspoon cardamom
1/4 teaspoon cayenne pepper
Coarse salt and freshly ground black pepper
Vegetable oil (for coating grill grates)
FOR THE YOGURT SAUCE:
1/2 cup plain low-fat yogurt
1/2 teaspoon cumin
FOR SERVING:
4 (6-inch) whole-wheat pita breads
1 cucumber, halved lengthwise and thinly sliced on the diagonal
1/2 cup fresh cilantro sprigs

TO PREPARE THE BURGERS:
Heat grill to medium-high.

In a large bowl, toss chicken with scallions, ginger, lemon juice, paprika, cumin, cardamom, cayenne pepper, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Set aside to marinate at least 10 minutes (and up to 30 minutes).

Transfer mixture to a food processor. Pulse until coarsely chopped, but not pasty, 10-12 times. Gently form the mixture into 16 patties, each 3/4-inch thick (about 3 tablespoons of mixture per patty).

Moisten a folded paper towel with oil; grasp with tongs and rub over grill grates to coat with oil.

Season patties with additional salt and pepper. Grill until opaque, about 2-3 minutes per side.

While burgers cook, make the sauce.
In a small bowl, combine yogurt and cumin. Season to taste with salt and pepper.

TO SERVE:
Halve pitas crosswise and place two patties, cucumber slices and some cilantro in each half. Serve with yogurt sauce.

Makes 4 servings
Adapted from source: Everyday Food: Great Food Fast by Martha Stewart Living Magazine