Vindaloo Burgers with Cucumber Raita and Pickled Onions Recipe
YIELD
2 to 4 servings
INGREDIENTS
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For burgers:
- 1 lb. ground lamb
- 1/4 lb. ground pork
- 3 Tbsp. Vindaloo
- 1 1/2 Tbsp. canola oil
- 1 Tbsp. Freeze Dried Shallots
- Naan bread warmed and cut into 4 to 8 rounds
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For pickled onions:
- 1 medium red onion
- 2 Tbsp. fresh cilantro, chopped
- 1/2 tsp. Medium Chili Powder
- 1/2 tsp. Sel Marin de Guerande Grey Sea Salt
- 3/4 cup rice wine vinegar
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For raita:
- 1 cup Greek yogurt
- 1/2 tsp. cumin
- 1/2 tsp. lemon zest
- 1/2 tsp. Granulated Onion
- 1/2 tsp. Granulated Garlic
- 1 small English cucmber, diced*
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NOTES
*English cucumbers have less water and seeds than traditional cucumbers. Pat cucumbers dry before dicing for best results.
DIRECTIONS
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.
SERVING SUGGESTIONS
Serve with Curried Sweet Potato Salad.
Christine Horvath, Savory Spice Director of Retail Operations, and her husband, Nick Porentas
NUTRITION
