Curried Lamb Burgers With Grilled Vegetables and Mint Raita

Total Time
Prep 45 mins
Cook 7 mins

From the latest Bon Appétit Magazine. This looked like a great recipe for a weekend BBQ.

Ingredients Nutrition


  1. For raita:
  2. 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.
  3. For burgers and vegetables:.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. * Often called a pasilla; available at some supermarkets and at specialty foods stores and Latin markets.


Most Helpful

These were really good. I had to change the technique to make indoors as it is too cold outside to grill.

Queen Dana November 17, 2010

We really enjoyed this lamb burger recipe. It had wonderful flavor and I loved all of the grilled veggies. I have another lamb burger recipe that I really like, but will definitely use this one to change things up (especially in the summer when I have the BBQ going lots of zucchini and tomatoes). The only changes I made were to use a curry powder that I dont think was Madras, and I ended up having to use fat-free yogurt as my Greek one had gone bad on me. While the Greek yogurt would certainly be a lot better, I was pleasantly surprised by how well the raita turned out with my last minute plain yogurt substitution. This one is definitely a keeper! Thanks!

Dr. Jenny December 18, 2008

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