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Lamb Burger with Cucumber Ghost Curry Sauce

Yields: 2½ cups sauce and 4 to 8 burgers depending on size
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Savory Spice Shop Ingredients
Ghost Curry Powder 2 floz bottle $4.35
Shallots, Freeze Dried 1 oz bag $6.10
Coastal California Fennel Pollen Rub 1 oz bag $2.05

Ingredients:

Notes:

*Adjust Ghost Curry Powder depending on desired heat level. This sauce gets hotter the longer it sits.

Directions:

For sauce: Cut cucumber in half. Dice one half (with skins and seeds) and add it to a blender or small food processor with a pinch of salt and 1 Tbsp. water. Puree until smooth, then strain through a fine sieve to capture juice. Discard solids and pour juice into a medium bowl. Peel, seed and small dice the other half of the cucumber and add it to cucumber juice. Add the rest of the sauce ingredients to the cucumbers and stir to combine. Cover and refrigerate until ready to serve. For burger: Combine all ingredients except tamari in a medium bowl and use hands to mix well. Form into 4 large or 8 small patties. Drizzle each patty with tamari and set aside while grill heats up. Preheat grill to medium-high. Place patties with the tamari side down on the grill and cook to desired doneness, turning only once.

Serving Suggestions:

Serve burgers between pita wedges topped with fresh chopped mint, tomatoes and red onions, and drizzle with curry sauce. Use leftover sauce in any other dish where you’d use tzatziki.

Yields:

2½ cups sauce and 4 to 8 burgers depending on size

Thanks to:

Federal Bar & Grill, Savory Spice Shop—Platte St/Denver, CO customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Lamb Burger With Cucumber Ghost Curry Sauce

“Glad I found you! My husband & I wrote an award-winning cookbook called "A Drizzle of Honey: The Lives and Recipes of Spain's Secret Jews". The recreation of these recipes requires herbs and spices that are not easily found in the USA. Thank goodness for Savory Spice Shop!”

-Linda D. from Kingston, RI & Oaxaca, Mexico

Lamb Burger with Cucumber Ghost Curry Sauce


Yields: 2½ cups sauce and 4 to 8 burgers depending on size

Ingredients:

Notes:

*Adjust Ghost Curry Powder depending on desired heat level. This sauce gets hotter the longer it sits.

Directions:

For sauce: Cut cucumber in half. Dice one half (with skins and seeds) and add it to a blender or small food processor with a pinch of salt and 1 Tbsp. water. Puree until smooth, then strain through a fine sieve to capture juice. Discard solids and pour juice into a medium bowl. Peel, seed and small dice the other half of the cucumber and add it to cucumber juice. Add the rest of the sauce ingredients to the cucumbers and stir to combine. Cover and refrigerate until ready to serve. For burger: Combine all ingredients except tamari in a medium bowl and use hands to mix well. Form into 4 large or 8 small patties. Drizzle each patty with tamari and set aside while grill heats up. Preheat grill to medium-high. Place patties with the tamari side down on the grill and cook to desired doneness, turning only once.

Serving Suggestions:

Serve burgers between pita wedges topped with fresh chopped mint, tomatoes and red onions, and drizzle with curry sauce. Use leftover sauce in any other dish where you’d use tzatziki.

Yields:

2½ cups sauce and 4 to 8 burgers depending on size

Thanks to:

Federal Bar & Grill, Savory Spice Shop—Platte St/Denver, CO customer
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.