Indian Turkey Burgers With Lime, Cucumbers & Chutney

INGREDIENTS (Nutrition)

* 4 large unpeeled garlic cloves
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 1 teaspoon ground coriander
* 3/4 teaspoon ground cumin
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground cloves
* 1 1/4 pounds ground turkey
* 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
* 2 tablespoons minced fresh ginger
* 1 jalapeno pepper, seeded and minced
* 1/2 large cucumber, sliced thin
* 1 tablespoon fresh lime juice
* 1/4 cup Major Grey Chutney
* 4 small (4 inch) pita breads


DIRECTIONS

1. Set garlic in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince and set aside.
2. Mix salt, pepper, coriander, 1/2 tsp. cumin, cinnamon and cloves in a small bowl.
3. Break up turkey in a medium bowl; add garlic, spinach, spice mixture, ginger and jalapeno; stir lightly with a fork to combine. Divide turkey mixture into 4 portions. Toss meat back and forth between cupped hands to form a ball. Pat with fingertips to flatten to about 4 1/2 inches wide. Refrigerate.
4. Mix cucumber, lime juice, 1/4 tsp. cumin and salt to taste in a small bowl. Refrigerate until ready to serve.
5. For charcoal grill: Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until done, about 5 minutes per side.
6. Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Place a burger on each of 4 pita halves. Top with cucumbers and chutney, then remaining pita halves.


FOOTNOTES

*
For gas grill
*
About 20 minutes before serving, preheat grill with all burners on high for about 10 minutes. Use a wire brush to clean rack, then use tongs to wipe a rag soaked in vegetable oil over it. Close lid and let reheat. Add burgers; cook, covered, about 5 minutes per side for medium-well.