Tandoori-Style Chicken Burgers

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, & 1/2 teaspoon pepper; toss to combine; set aside to marinate, at least 10 and up to 30 minutes.

Transfer chicken mixture to a food processor; pulse until chopped, but not pasty, 10 to 12 times.

Gently form mixture into eight 3/4-inch-thick patties (about 4-5 tablespoons each).

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.

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.

Halve pitas crosswise (toast on grill, if you like).

Into each pocket, place 2 chicken or turkey patties, cucumber slices, and cilantro sprigs.

Serve with Cumin Yogurt Sauce and, if desired, watermelon slices.

Also, if you have Green Mango or Roasted Peach Chutney on hand it goes along with these very nicely, just a suggestion. ;).