Grilled Curried Pumpkin Burgers With Cucumber And Mint Raita Recipes

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GRILLED VEGETABLES WITH MINT RAITA



Grilled Vegetables with Mint Raita image

Improv: Add or substitute corn on the cob, eggplant slices, or portobellos.

Provided by Mark Bittman

Yield Makes 6 servings

Number Of Ingredients 13

For raita, mix in medium bowl and chill:
2 cups plain whole-milk yogurt
1 cup chopped fresh mint
2 teaspoons garam masala
Salt and pepper to taste
Cut into 6 wedges each:
2 red bell peppers
3 large zucchini
2 red onions
Toss vegetables in the following mixture; thread on bamboo skewers that have been soaked in water for 30 minutes:
1/4 cup vegetable oil
1 tablespoon garam masala
Salt and pepper to taste

Steps:

  • Spray grill rack with nonstick spray; prepare barbecue (medium-high heat). Grill vegetables until slightly charred in spots, turning occasionally, about 8 minutes.
  • Serve vegetables and mint raita alongside Grilled Tandoori Lamb .

CURRIED LAMB BURGERS WITH GRILLED VEGETABLES AND MINT RAITA



Curried Lamb Burgers With Grilled Vegetables and Mint Raita image

Make and share this Curried Lamb Burgers With Grilled Vegetables and Mint Raita recipe from Food.com.

Provided by mell_2

Categories     Lamb/Sheep

Time 52m

Yield 6 serving(s)

Number Of Ingredients 18

1 cup plain yogurt (preferably Greek-style)
3 tablespoons chopped of fresh mint
2 tablespoons chopped fresh cilantro
1 1/4 teaspoons finely grated lime peel
coarse kosher salt
4 tablespoons olive oil, divided
1 1/4 cups chopped onions
2 tablespoons minced peeled fresh ginger
2 teaspoons coarse kosher salt, divided
2 teaspoons Madras curry powder
1 3/4 lbs ground lamb
3 tablespoons chopped fresh cilantro
1 1/2 teaspoons cracked black pepper, divided
3 medium zucchini, cut lengthwise into 1/4-inch-thick slices (about 12 ounces)
6 green onions, trimmed
1 fresh poblano chile
6 pita breads
1 large tomatoes, thinly sliced

Steps:

  • For raita:
  • 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.
  • For burgers and vegetables:.
  • 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.
  • 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.
  • 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.
  • 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.
  • * Often called a pasilla; available at some supermarkets and at specialty foods stores and Latin markets.

Nutrition Facts : Calories 692, Fat 42.5, SaturatedFat 15.8, Cholesterol 101.9, Sodium 1017.3, Carbohydrate 46.3, Fiber 4.3, Sugar 7.4, Protein 31.3

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