INDIAN-SPICED CHICKEN BURGERS
Adapted from the Everyday Food; Great Food Fast cookbook.
Original recipe on page 124.
1 to 1 1/2 lbs. of ground chicken
4 green onions, thinly sliced
3 tablespoons of grated fresh ginger
(from a peeled 2-inch piece)
2 tablespoons fresh lemon juice
1 tablespoon paprika
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
1 1/2 teaspoons sea salt
1/2 teaspoon fresh ground pepper
4 Whole wheat pitas
Sliced cucumber to taste
1/2 cup fresh cilantro sprigs
Grilling Pam spray for the grill
Original Pam spray
1 Heat grill to medium-high. In a medium bowl place ground chicken, scallions, ginger, lemon juice, paprika, cumin, cardamom, cayenne, sea salt and pepper; remove wedding rings if necessary and mix thoroughly with hands. Set aside for 10 to 30 minutes for meat to marinate.
2 Separate chicken and form into patties. The ground chicken mixture will likely be quite sticky (but makes for a nice burger), so I recommend spraying some Pam your wax paper or plate before you place the patties on it.
3 Spray the Grilling Pam on the grill grates and grill burgers for 2-3 minutes per side, or until the patties are cooked through.
4 Halve pitas or cut so that the pocket will hold one burger patty. Into each pocket place one burger, cucumber slices, and cilantro sprigs. Serve with the cumin yogurt sauce (recipe below).
CUMIN YOGURT SAUCE
1/2 cup lain low-fat yogurt
1/2 teaspoon ground cumin
Sea salt and fresh ground pepper
1 In a small bowl, combine yogurt, cumin, and salt and pepper.
I served the chicken burgers with watermelon slices and grilled corn on the cob. When I grill corn, I fashion a packet out of aluminum foil and place the ears of corn inside with about 2 tablespoons of water and a dash of salt in the pouch and grill for about 10-15 minutes.
Sorry I didn't take any pictures of the meal. I wasn't planning on posting this when I made them, and then decided I should afterwards!