Steps

• 1

  Make the sauce. In a small bowl, add the yogurt, mayonnaise, cucumber, lemon juice, cumin, salt, and cayenne, and whisk to combine. Cover, and refrigerate until ready to serve.

• 2

  Line a rimless baking sheet with parchment paper or oiled foil.

• 3

  Make the burgers. In a medium bowl, add the ground chicken, yogurt, scallion, cilantro, ginger, garam masala, salt, and pepper. Using clean hands, mix lightly but thoroughly, the mixture will be wet and loose.

• 4

  Wet your hands with cold water and form four equal-sized patties directly on the parchment or foil. If not cooking immediately, cover and refrigerate.

• 5

  When ready to cook, set the Traeger temperature to 225˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  225 ˚F / 107 ˚C

  Super Smoke

• 6

  Insert the probe horizontally into the center of a burger patty. Carefully slide or lift the parchment paper with the burgers onto the grill grates. (The meat will not come in direct contact with the grill grates.) Close the lid and smoke for 30 minutes.

  225 ˚F / 107 ˚C

  00:30

  Super Smoke

• 7

  Increase the grill temperature to 325˚F, and cook the burgers until the internal temperature reaches 165˚F, 30 minutes.

  325 ˚F / 163 ˚C

  165 ˚F / 74 ˚C

  00:30

• 8

  Remove the burgers from the grill. Discard the parchment paper and serve the burgers with pita bread, lettuce, onions, tomato, cucumbers, and the sauce, as desired. Enjoy!