Bride of Magazine Challenge: Tandoori-Style Chicken Burgers

So.
I'm a little sad as I write this.  Today is Reveal Day for my group over at the Secret Recipe Club.  I opted out for this month, thinking I would be away in July and not around to make and blog a recipe.  By the time I realized I was wrong, the sign up was closed and I was signing up for September's reveal.  So, next month we'll return to cooking yummy things from new and different blogs.  In the meantime, I still am making new things.
Of the 8 things I listed that I want to make from the July/August 2006 issue of Everyday Food, I have now made 3 things, and the 2 months that I have before I fall behind are half over.  One of the articles in this issue was burgers - and not just beef, but turkey and chicken and pork.  With the success of the Cheddar Horseradish burgers of a few weeks ago, I had high hopes for these.  I'm not sure J was quite so sure.
J came into the kitchen while I was sitting at a TV tray that I had appropriated for using my meat grinder and asked what I was doing.  When I explained, he didn't look too sure about what we were doing for dinner.  But he likes tzatziki and my homemade pitas, so it was really all about whether or not he would like the chicken.  When they were done grilling, they smelled amazing.  After the first one, I was told I could make these again.  I'd call that a win.
I present to you now from the July/August 2006 issue of Everyday Food Tandoori-Style Chicken Burgers:

Ingredients:
1-1/2 lb chicken breasts
4 green onions, thinly sliced
3 Tbsp fresh ginger, finely chopped
2 Tbsp lemon juice
1 Tbsp paprika
2 tsp cumin
1/4 tsp cayenne
Salt and pepper, to season
PitasPrepared Tzatziki
Method:
1.  Grind chicken on a medium grind.  Combine all ingredients in a bowl, mixing well before refrigerating to let marinate.
2.  Heat grill.  Form chicken mixture into 16 small patties.  Grill until cooked through, turning once.
3.  Serve in pitas with tzatziki and cucumber.

Adapted from Everyday Food, July/Aug 2006

I don't use this a lot, but every time I need ground chicken in a pinch I'm glad I have it.  This is the only picture of grinding.  Once I start I don't have a free hand to take pictures.

16 patties, ready for the grill.  I used the Foreman, and managed to squeeze all 16 on the surface at once.  They took about 5 minutes.  I was afraid that they might fall apart, and so I was afraid to use the BBQ, but I only had that problem with one.

Ready to eat.  Not the best looking, but they were yummy...and we got 2 meals out of the recipe!  That's all good too!!