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Test Kitchen Approved

Vindaloo Burgers with Cucumber Raita and Pickled Onions

Recipe By Christine Horvath, Savory Spice Director of Retail Operations, and her husband, Nick Porentas


4 servings

Recipe By Christine Horvath, Savory Spice Director of Retail Operations, and her husband, Nick Porentas

Spice it up with this Indian-inspired burger that will wake up your taste buds.

Serving Suggestions

Recipe Notes

*English cucumbers have less water and seeds than traditional cucumbers. Pat cucumbers dry before dicing for best results.


For burgers:

1 lb. ground lamb

1/4 lb. ground pork

1 1/2 Tbsp. canola oil

Naan bread warmed and cut into 4 to 8 rounds

For pickled onions:

1 medium red onion

2 Tbsp. fresh cilantro, chopped

3/4 cup rice wine vinegar

For raita:

1 cup Greek yogurt

1/2 tsp. lemon zest

1 small English cucumber, diced*

Savory Spice ingredients in this recipe

  • Vindaloo

    Vindaloo curry powder is a spicy seasoning for making curries, or to add heat to your favorite cuts of meat such as lamb, pork or seafood. Our vers...

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  • Freeze Dried Shallots

    Freeze Dried Shallots are a frequent addition to many soup and sauce recipes because of their unique onion & garlic flavor. Commonly used in Fr...

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  • Medium Chili Powder

    This widely used Medium Chili Powder seasoning is salt-free, garlicky, and earthy. It's perfect for cooking up a pot of comforting chili. Also grea...

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  • Sel Marin de Guerande Grey Sea Salt

    The French are the first known to harvest sea salt; records age back to the 7th century and to this day they still hand harvest it in the same trad...

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  • Ground Cumin Seeds (Organically Sourced)

    Cumin, also known as Comino, is native to the Nile valley in Egypt. It is now cultivated in other hot regions of India, the Mediterranean, and Nort...

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  • Granulated Onion

    Dehydrating white onions by using a hydroscopic method removes the liquid but leaves behind the flavor. There is no need to re-hydrate the granulat...

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  • Granulated Garlic

    Garlic, native to Central Asia, quickly spread to the Mediterranean and now is cultivated and widely used all around the world. As it’s one of the ...

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For burgers: Mix the lamb and pork together in a large bowl. Set aside. Mix Vindaloo, canola oil and shallots in a small bowl until blended. Add the spice mixture to the meat and form 2 to 4 patties (depending on preferred size) and set aside.

For pickled red onion: Cut onion into thin slices. Set aside. In a medium bowl, add rice vinegar, chili powder, cilantro and salt. Whisk ingredients together. Add the vinegar mixture to the bowl of onions. Set aside for at least 15 min.

For raita: In a large bowl, add yogurt, cumin, lemon zest, granulated onion, granulated garlic and mint. Stir to combine. Add diced cucumber to the yogurt mixture. Chill.

To assemble: Grill Vindaloo patties to desired doneness. To assemble, place some pickled onions on a piece of naan, add a patty and top with a dollop of raita and another piece of naan.