Best 2 Indian Lamb Burgers With Green Raita Sauce And Red Onions Recipes

If you're looking for an exotic and flavorful dish, look no further than Indian lamb burgers with green raita sauce and red onions. This unique combination of spices, textures, and flavors is sure to tantalize your taste buds and leave you wanting more. In this article, we'll provide you with a detailed recipe that will guide you through the process of creating these delicious burgers, complete with a creamy green raita sauce and crunchy red onions. Get ready to embark on a culinary journey to the vibrant streets of India, right from the comfort of your own kitchen!

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CURRIED LAMB BURGERS WITH GRILLED VEGETABLES AND MINT RAITA

Curried Lamb Burgers with Grilled Vegetables and Mint Raita image

Provided by Tony Rosenfeld

Categories Sandwich Yogurt High Fiber Backyard BBQ Lunch Mint Ground Lamb Curry Zucchini Summer Grill Grill/Barbecue Cilantro Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6

Number Of Ingredients 20

Ingredients

Raita:
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
Burgers and vegetables:
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

Steps:

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.

CURRIED LAMB BURGERS WITH GRILLED VEGETABLES AND MINT RAITA

Curried Lamb Burgers With Grilled Vegetables and Mint Raita image

Make and share this Curried Lamb Burgers With Grilled Vegetables and Mint Raita recipe from Food.com.

Provided by mell_2

Categories Lamb/Sheep

Time 52m

Yield 6 serving(s)

Number Of Ingredients 18

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

Steps:

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.

Nutrition Facts : Calories 692, Fat 42.5, SaturatedFat 15.8, Cholesterol 101.9, Sodium 1017.3, Carbohydrate 46.3, Fiber 4.3, Sugar 7.4, Protein 31.3

Tips:

To ensure juicy and flavorful burgers, use a combination of ground lamb and ground beef.
Don't overmix the lamb mixture, as this can result in tough burgers.
Form the lamb mixture into patties that are about 3/4 inch thick.
Cook the burgers over medium-high heat to get a nice crust on the outside while keeping the inside juicy.
Let the burgers rest for a few minutes before serving to allow the juices to redistribute.
For the green raita sauce, use fresh herbs and yogurt for the best flavor.
Red onions add a nice touch of color and flavor to the burgers.

Conclusion:

These Indian lamb burgers with green raita sauce and red onions are a delicious and flavorful twist on the classic burger. The lamb mixture is juicy and flavorful, while the green raita sauce and red onions add a refreshing and tangy touch. These burgers are sure to be a hit at your next cookout or party.