indian turkey burgers with lime, cucumbers, and chutney

Ingredients

• Servings: 4
• 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

Recipe

• set garlic in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. peel, mince and set aside.
• mix salt, pepper, coriander, 1/2 tsp. cumin, cinnamon and cloves in a small bowl.
• 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.
• mix cucumber, lime juice, 1/4 tsp. cumin and salt to taste in a small bowl. refrigerate until ready to serve.
• 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.
• 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.