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


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.


2½ cups sauce and 4 to 8 burgers depending on size

Thanks To

Federal Bar & Grill, Savory Spice Shop—Platte St/Denver, CO customer

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Savory Spice Shop Ingredients
Ghost Curry Powder 2 floz bottle $5.10
Shallots, Freeze Dried 1 oz bag $7.10
Coastal California Fennel Pollen Rub 1 oz bag $4.00



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“Long’s Peak is by far the best seasoning/rub we have used! We use it mostly on chicken and everyone loves it. We are also buying some for our neighbors who came over for dinner and loved it too.”
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