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Curried Lamb Burgers with Grilled Vegetables and Mint Raita

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Curried Lamb Burgers with Grilled Vegetables and Mint Raita

Curried Lamb Burgers with Grilled Vegetables and Mint Raita

amanda

Equipment

  • - Stand mixer for preparing mint raita

  • - Food processor for making mint raita and grated vegetables

  • - Cast iron skillet for cooking burgers and vegetables

  • - Burger press or meat pounder for shaping lamb burger patties

  • - Grill basket for placing and flipping veggies on the grill

  • - Meat thermometer for ensuring proper doneness of burgers

  • - Cutting board for preparing ingredients

  • - Mixing bowls for various mixing purposes (one each for burger patties, mint raita, and vegetables)

  • - Stainless steel spatula for flipping patties on the grill

  • - Serving tray or platter for presenting the prepared dish

  • - Barbecue gloves for handling hot items safely while cooking

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

Instructions

1

Instruction 1

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

Instruction 2

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

Instruction 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

Instruction 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

Instruction 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

Instruction 6

* Often called a pasilla; available at some supermarkets and at specialty foods stores and Latin markets.
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