Burgers:
1 1/2 lbs boneless, skinless chicken thighs (cut into rough chunks)
4 green onions, thinly sliced
3 tbsp chopped fresh ginger
2 tbsp lemon juice
1 tbsp paprika
2 tsp ground cumin
1/2 tsp ground cardamom
1/4 tsp cayenne pepper
1 1/2 tsp coarse salt
1/2 tsp fresh ground pepper
4 6-inch pitas (regular pita pockets, Greek pitas, or Naan would also work)
1 cucumber, halved lengthwise and thinly sliced on the diagonal
1/2 cup fresh cilantro sprigs
Cumin Yogurt Sauce:
1/2 cup plain low-fat yogurt
1/2 tsp ground cumin
coarse salt and fresh ground pepper
In a medium bowl place the chicken, green onions, ginger, lemon juice, paprika, cumin, cardamom, cayenne, salt and pepper. Toss to combine. Set aside to marinate for at least 10 minutes, up to 30 minutes.
Transfer the chicken mixture to a food processor; pulse until coArsely chopped, but not pasty, 10 to 12 times. Take about 3 tablespoons of the mixture and form into a 3/4 inch thick patty, then form the rest of the patties. You should be able to form about 10-12 patties (or up to 16 if you are lucky!)
You can either cook these on the grill over medium-high heat (make sure they are well oiled first) for 2-3 minutes per side, or you can cook them in a frying pan. Turn heat to medium-high and place about a tablespoon of oil in the pan. Cook the patties about 3 minutes per side. Depending on the size of your pan, you may need to do this in a couple batches.
Halve the pitas crosswise (toast on the grill or in a dry frying pan over medium heat if you like). Into each pocket, place 2 chicken patties, cucumber slices, and cilantro sprigs. Serve with cumin yogurt sauce.
