Tandori Turkey Burgers with Pickled Cucumber Salsa

Ingredients

1/3 cup rice vinegar, seasoned
2 Tablespoon granulated sugar (1 Tablespoon for salsa; 1 Tablespoon for burgers)
2 English cucumbers, unreeled (1 1/2 cups, diced, for salsa and 12 thin slices for buns)
3 Tablespoons prepared Tandori Indian Grilling Paste (2 Tablespoons for grilling sauce; 1 Tablespoon for burgers)
1/2 cup plain yogurt
Colavita Extra Virgin Olive Oil for coating grill grids
1 1/2 pounds ground turkey
1 large clove garlic, peeled and finely chopped
1/3 cup panko
3 Tablespoons fresh cilantro, finely chopped
3 Tablespoons fresh basil, finely chopped
3 Tablespoons fresh mint, finely chopped
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
6 light hamburger buns, split

Instructions

In a small bowl combine the vinegar, 1 Tablespoon sugar and chopped cucumbers. Mix well. Cover and set aside. In another small bowl combine 2 Tablespoons of Tandori paste and yogurt. Mix to blend. Set aside. Coat grill grids with olive oil. Preheat grill to a medium high heat for direct grilling. In a large bowl combine the turkey, the garlic, the panko, the cilantro, the basil, the mint, the remaining 1 Tablespoon sugar, the remaining 1 Tablespoon Tandori Grilling Paste, the salt and the pepper. Mix until just blended (over mixing will lead to tough burgers). Divide into 6 equal sized burgers. Place burgers on prepared grill. Grill, turning once, on an open grill until burgers are cooked through and an instant read thermometer registers 165ÌŠ F., about 4 – 6 minutes per side. Brush frequently with grilling paste. During last sew minutes of grilling place buns, cut side down, on free grill space. Grill until lightly toasted, about 60 – 75 seconds. Remove burgers and buns from grill and transfer to a work space. Line the 6 bun bottoms on a flat, dry surface. Place 2 cucumber slices in the center of each bun. Place a burger on top of the cucumbers on each bun. Top each burger with cucumber salsa and cover with a bun top. Serve immediately.