Minted Grilled Chicken Burgers In Pita Pockets
|Ground chicken||1 1⁄2 Pound|
|Bread crumbs||3⁄4 Cup (12 tbs)|
|Garlic||2 Clove (10 gm)|
|Chopped mint/1 1/2 teaspoons dried mint||1⁄4 Cup (4 tbs)|
|Ground cumin||1 1⁄2 Teaspoon|
|Ground coriander||1⁄2 Teaspoon|
|Ground pepper||3⁄4 Teaspoon|
|Chopped black olives||1⁄4 Cup (4 tbs)|
|Plain yogurt||1 Cup (16 tbs)|
|Alfalfa sprouts/Radish sprouts||1 Cup (16 tbs)|
1. Prepare a medium-hot fire in a barbecue grill. In a large mixing bowl, combine chicken, onion, bread crumbs, garlic, mint, cumin, coriander, salt, and pepper. Mix with your hands to blend well. Form into 6 oval patties, each about 4 1/2 inches long and 1/2 inch thick.
2. Grill chicken patties, turning once, until white throughout but still juicy, about 12 to 15 minutes. About 2 minutes before burgers are done, warm pitas at edge of grill. Split pitas to make pockets, then insert a chicken patty into each. Add chopped tomato, olives, yogurt, and sprouts. Serve at once.