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1
Preheat dry cast iron skillet over medium heat on gas grill.
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2
Toast coriander and cumin seeds and whole peppercorns for 1-2 minutes in skillet.
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3
Cool; then grind together in spice mill.
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4
Reserve 1/4 tsp of ground spices for raita and set aside.
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5
Combine remaining ground spices in food processor with garlic, ginger, In a large mixing bowl, combine paste and ground chicken.
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6
Carefully distribute paste into chicken, but do not over handle.
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7
Use food scale to divide mixture into six equal portions and form into patties to fit the size of the buns.
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8
Wrap each patty in aluminum foil and refrigerate until you are ready to grill.
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9
To prepare raita, sprinkle salt over sliced cucumbers and tomatoes and allow to drain on paper towels or in a colander for at least 15 minutes.
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10
Mix yogurt, lemon juice, garlic, mint and ground spices in bowl and set aside.
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11
Add the drained cucumbers and tomatoes to yogurt mixture.
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12
Cover and refrigerate until burger assembly.
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13
Wash and dry lettuce.
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14
Select six leaves and chill until burger assembly.
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15
Preheat gas grill to medium high.
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16
Split buns and lightly brush insides with olive oil.
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17
Remove patties from refrigerator and unwrap.
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18
Lightly brush grill with oil to prevent sticking.
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19
Grill patties for 5 minutes on one side and 5 minutes on second side or until juice runs clear when patty is pierced with fork.
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20
During last few minutes of grilling, place buns with oiled side down and lightly toast on the grill.
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21
Assemble burgers by placing lettuce leaf on bottom bun, followed by meat patty, raita and top bun.
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22
Serve burgers.
