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

5 5

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

5 5

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!