Curried Lamb Burgers With Grilled Vegetables and Mint Raita

Name: Curried Lamb Burgers With Grilled Vegetables and Mint Raita
Prep time: 45 min
Cook time: 7 min
Total time: 52 min
Yield: 6 serving(s)
Ingredients: 1 cup plain yogurt (preferably Greek-style); 3 tablespoons chopped of 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 onions; 2 tablespoons minced peeled fresh ginger; 2 teaspoons coarse kosher salt, divided; 2 teaspoons Madras curry powder; 1 3/4 lbs ground lamb; 3 tablespoons chopped fresh cilantro; 1 1/2 teaspoons cracked black pepper, divided; 3 medium zucchini, cut lengthwise into 1/4-inch-thick slices (about 12 ounces); 6 green onions, trimmed; 1 fresh poblano chile; 6 pita breads; 1 large tomatoes, thinly sliced

Submitted by Chef #573036

"From the latest Bon Appétit Magazine. This looked like a great recipe for a weekend BBQ."

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photo by Queen Dana

Ready In:: 52mins
Ingredients:: 18
Serves:: 6

ingredients

Raita
1 cup plain yogurt (preferably Greek-style)
3 tablespoons chopped of fresh mint
2 tablespoons chopped fresh cilantro
1 ¹⁄₄ teaspoons finely grated lime peel
coarse kosher salt
Burgers and vegetables
4 tablespoons olive oil, divided
1 ¹⁄₄ cups chopped onions
2 tablespoons minced peeled fresh ginger
2 teaspoons coarse kosher salt, divided
2 teaspoons Madras curry powder
1 ³⁄₄ lbs ground lamb
3 tablespoons chopped fresh cilantro
1 ¹⁄₂ teaspoons cracked black pepper, divided
3 medium zucchini, cut lengthwise into 1/4-inch-thick slices (about 12 ounces)
6 green onions, trimmed
1 fresh poblano chile
6 pita breads
1 large tomatoes, thinly sliced

directions

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

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Reviews

These were really good. I had to change the technique to make indoors as it is too cold outside to grill.

Queen Dana
We really enjoyed this lamb burger recipe. It had wonderful flavor and I loved all of the grilled veggies. I have another lamb burger recipe that I really like, but will definitely use this one to change things up (especially in the summer when I have the BBQ going lots of zucchini and tomatoes). The only changes I made were to use a curry powder that I dont think was Madras, and I ended up having to use fat-free yogurt as my Greek one had gone bad on me. While the Greek yogurt would certainly be a lot better, I was pleasantly surprised by how well the raita turned out with my last minute plain yogurt substitution. This one is definitely a keeper! Thanks!

Dr. Jenny