Spiced Burgers With Cucumber Yogurt Recipes

SPICED BEEF AND CHICKEN KABOBS WITH CUCUMBER YOGURT

Steps:

• For the yogurt sauce: Stir together the yogurt, mint, lemon juice and cucumbers. Add salt to taste. Refrigerate while the meat marinates. (The sauce can be made up to 1 day ahead.)
• For the kabobs: Mix the yogurt, cilantro, coriander, cumin, turmeric, allspice, 2 tablespoons of the olive oil, 1 1/2 teaspoons salt and 1/4 teaspoon pepper together in a large bowl. Add the beef and chicken (you can separate them into 2 bowls if you prefer) and toss to coat in the marinade. Cover and refrigerate for at least 1 hour and up to 3 hours.
• Prepare a grill for cooking over medium-high heat.
• Toss the peppers and onions with the remaining 1 tablespoon olive oil. Season with 1/2 teaspoon salt and pepper to taste.
• Thread the chicken and beef onto separate skewers (about 5 pieces of meat per skewer), threading a piece of onion between each piece of meat--for even cooking, avoid overcrowding the skewers. Use 2 skewers to thread the peppers, to make them easier to turn. (Make 4 double skewers with 3 peppers each.)
• Grill the kabobs, turning occasionally, until lightly charred on the outside and cooked through, 6 to 7 minutes for the beef (medium-rare), 10 to 12 minutes for the chicken, and about 12 minutes for the vegetables.
• Serve the kabobs with lemon wedges and the yogurt sauce on the side.

GREEK TURKEY BURGERS WITH SPICY YOGURT SAUCE

Steps:

• In a large bowl, combine the turkey, feta, oregano, thyme and 1/2 teaspoon pepper. Shape into four patties., In a nonstick skillet, heat oil over medium heat. Add patties; cook for 4-5 minutes on each side or until no longer pink and a thermometer reads 165°., In bowl, season yogurt to taste with cumin, sea salt and additional pepper. Serve burgers on buns. Top each burger with yogurt mixture. Garnish with lettuce, tomato and cucumber if desired.

PITA BURGERS WITH CUCUMBER-YOGURT SAUCE

Steps:

• Combine dried basil leaves, lemon pepper and onion powder in a small bowl.
• In another small bowl, combine yogurt, cucumber, salt and 1 tsp of herb mixture
• Reserve.
• Shape ground beef into four 1/2-inch thick patties.
• Sprinkle remaining herb mixture over both sides of patties.
• Heat large nonstick skillet over medium heat for 5 minutes.
• Place patties in hot skillet and cook 6-8 minutes, turning once.
• Patties should be cooked to an internal temperature of 160°F.
• To serve, place a burger in each pita half.
• Add two tomato slices and yogurt sauce as desired.

BOMBAY SPICY CHICKEN BURGERS WITH COOL CUCUMBER AND TOMATO RAITA

Steps:

• Preheat dry cast iron skillet over medium heat on gas grill. Toast coriander and cumin seeds and whole peppercorns for 1-2 minutes in skillet. Cool; then grind together in spice mill. Reserve ¼ tsp of ground spices for raita and set aside.
• Combine remaining ground spices in food processor with garlic, ginger, In a large mixing bowl, combine paste and ground chicken. Carefully distribute paste into chicken, but do not over handle. Use food scale to divide mixture into six equal portions and form into patties to fit the size of the buns. Wrap each patty in aluminum foil and refrigerate until you are ready to grill.
• To prepare raita, sprinkle salt over sliced cucumbers and tomatoes and allow to drain on paper towels or in a colander for at least 15 minutes. Mix yogurt, lemon juice, garlic, mint and ground spices in bowl and set aside. Add the drained cucumbers and tomatoes to yogurt mixture. Cover and refrigerate until burger assembly.
• Wash and dry lettuce. Select six leaves and chill until burger assembly.
• Preheat gas grill to medium high.
• Split buns and lightly brush insides with olive oil.
• Remove patties from refrigerator and unwrap. Lightly brush grill with oil to prevent sticking. Grill patties for 5 minutes on one side and 5 minutes on second side or until juice runs clear when patty is pierced with fork.
• During last few minutes of grilling, place buns with oiled side down and lightly toast on the grill.
• Assemble burgers by placing lettuce leaf on bottom bun, followed by meat patty, raita and top bun. Serve burgers.

SPICY CUCUMBERS WITH YOGURT, LEMON AND HERBS

Steps:

• Toss the cucumber pieces with 1 teaspoon salt and set in a colander in the sink to drain.
• In a small pot, heat the oil over medium heat. Add the coriander and cumin, and toast until fragrant, stirring to avoid scorching, about 1 minute. Remove oil from heat, add red-pepper flakes and allow to cool.
• In a medium bowl, toss the salted cucumber pieces with the scallions, spiced oil and apple cider vinegar. Allow to marinate in the refrigerator for 15 minutes or overnight while you prepare the yogurt.
• In a small bowl, combine the yogurt, half of the herbs (mint, dill and parsley), zest and juice of the lemon and the olive oil. Stir to incorporate, and season to taste with salt and pepper.
• Spread the yogurt mixture on a plate or the bottom of a shallow bowl. Using a slotted spoon to drain the cucumbers and scallions of excess liquid, evenly place the cucumbers and scallions on top of the yogurt. Finish with the remaining chopped herbs and pine nuts (if using), and serve immediately.