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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Dallas Morning News, Source: Great Food Fast (Clarkson Potter, $25)/The Associated Press
Servings: 4 burgers
1 ½ pounds boneless, skinless chicken thighs (4 to 5), cut into rough chunks
4 scallions, whites and greens, thinly sliced
3 tablespoons chopped fresh ginger, from a peeled 2 inch piece
2 tablespoons fresh lemon juice
1 tablespoons paprika
2 ½ teaspoons ground cumin, divided use
½ teaspoons ground cardamom
¼ teaspoons cayenne pepper
coarse salt and freshly ground black pepper
vegetable oil, for coating grill grates
½ cup plain low-fat yogurt
4 6 inch whole-wheat pitas
1 cucumber, halved lengthwise and thinly sliced on the diagonal
½ cup fresh cilantro sprigs
For the burgers, heat the grill to medium-high. In a large bowl, toss the chicken with the scallions, ginger, lemon juice, paprika, 2 teaspoons cumin, cardamom, cayenne pepper, 1 ½ teaspoons salt and ½ teaspoon pepper. Set aside to marinate at least 10 minutes (and up to 30 minutes). Transfer the mixture to a food processor. Pulse until coarsely chopped, but not pasty, 10 to 12 times. Gently form the mixture into 16 patties, each ¾ inch thick (about 3 tablespoons of mixture per patty). Moisten a folded paper towel with oil; grasp with tongs and rub over the grill grates to coat with oil. Season the patties with additional salt and pepper. Grill until opaque, about 2 to 3 minutes per side. While the burgers cook, make the sauce: In a small bowl, combine yogurt and remaining ½ teaspoon cumin. Season to taste with salt and pepper. Halve the pitas crosswise and place 2 patties, cucumber slices and some cilantro in each half. Serve with yogurt sauce.
Makes 4 large servings (each is 2 pita halves and 4 burgers).