TANDOORI CHICKEN BURGER

• 1 1/2 pounds (4 to 5) boneless, skinless chicken thighs, cut into rough chunks
• 4 scallions, thinly sliced
• 3 tbls chopped fresh ginger (from a peeled 2-inch piece)
• 2 tbls freshly squeezed lemon juice (from 1 lemon)
• 1 tbls paprika
• 2 tsp ground cumin
• 1/4 tsp cayenne pepper
• Coarse sea salt and ground pepper
• 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)

1. Heat grill to medium-high. In a medium bowl, place chicken, scallions, ginger, lemon juice, paprika, cumin, , cayenne, 1 1/2 teaspoons coarse sea 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. 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 sea 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.