MEDITERRANEAN CHICKEN PITA BURGERS
¼ cup grated English cucumber ½ cup 2% Greek yogurt 1½ tsp harissa paste 1½ tsp organic liquid honey ½ tsp freshly squeezed lemon juice 1 lb lean ground chicken 2 cloves garlic, minced 1 large egg, lightly beaten 2 tbsp finely chopped fresh mint 1 tbsp ground coriander 2 tsp ground cumin 1 tsp salt 4 pita pockets Thinly sliced watermelon radishes and cucumber, crumbled feta cheese, torn fresh mint leaves and fresh sprouts for topping Wrap the grated cucumber in a clean tea towel; squeeze to remove any excess liquid. In a small bowl, mix together the cucumber, yogurt, harissa, honey and lemon juice.
In a large bowl, mix together ¼ cup of the yogurt mixture, the chicken, garlic, egg, mint, coriander, cumin and salt.
Shape the mixture into four ½"-thick patties. (Patties can be layered between squares of parchment paper in an airtight container and refrigerated for up to 24 hours.)
Place the patties on a greased grill over mediumhigh heat; cook, turning once, until an instantread thermometer inserted sideways into the patties reads 160°F, 8 to 10 minutes.
Place the pitas on the grill, turning once, until warmed through, about 1 minute. Spread some of the remaining yogurt mixture on the pitas. Top the pitas with the patties and desired toppings; serve immediately.