Curried Lamb Burgers with Grilled Vegetables and Mint Raita |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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An Indian-spiced burger that's balanced by a cooling raita (yogurt sauce). Ingredients:
1 cup plain whole-milk yogurt (preferably greek-style) |
3 tablespoons chopped fresh mint |
2 tablespoons chopped fresh cilantro |
1 1/4 teaspoons finely grated lime peel |
coarse kosher salt |
4 tablespoons olive oil, divided |
1 1/4 cups chopped onion |
2 tablespoons minced peeled fresh ginger |
2 teaspoons coarse kosher salt, divided |
2 teaspoons madras curry powder |
1 3/4 pounds ground lamb |
3 tablespoons chopped fresh cilantro |
1 1/2 teaspoons cracked black pepper, divided |
3 medium zucchini (about 12 ounces), cut lengthwise into 1/4-inch-thick slices |
6 green onions, trimmed |
1 fresh poblano chile,* quartered, seeded |
6 small naans (indian flatbreads; about 6 inches long) or pita breads |
1 large tomato, thinly sliced |
Directions:
1. For raita: Mix yogurt, mint, cilantro, and lime peel in small bowl. Season to taste with coarse salt and pepper. Cover; chill until cold, at least 30 minutes and up to 4 hours.
2. For burgers and vegetables: Heat 2 tablespoons oil in large skillet over medium heat. Add onion, ginger, and 1/2 teaspoon coarse salt. Sauté until onion is tender, about 8 minutes. Mix in curry powder and stir 30 seconds. Remove from heat. Cool onion mixture to room temperature, at least 15 minutes.
3. Place lamb in large bowl. Add onion mixture, 1 teaspoon coarse salt, cilantro, and 1 teaspoon cracked pepper. Blend mixture gently; shape into six 1/2-inch-thick patties.
4. Prepare barbecue (medium-high heat). Combine zucchini, green onions, and chile in another large bowl. Add 2 tablespoons oil, 1/2 teaspoon coarse salt, and 1/2 teaspoon cracked pepper; toss to coat. Place vegetables and burgers on grill. Cook until grill marks appear, about 4 minutes. Turn vegetables and burgers over. Cook vegetables until tender, about 3 minutes. Cook burgers to desired doneness, about 4 minutes for medium-rare. Cut zucchini and green onions crosswise into 2-inch-long pieces. Cut chile into thin strips.
5. Place breads on plates; top with burgers and tomato slices. Mound vegetables on burgers; spoon dollop of raita over. Fold bread up around burgers and serve with remaining raita.
6. * Often called a pasilla; available at some supermarkets and at specialty foods stores and Latin markets.
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