Indian Turkey Burgers With Lime, Cucumbers, and Chutney 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.