Wine Varietal: Pinot Noir
Cucumber Tomato Raita:
1 cup greek style thick yogurt
1 cup cucumber, peeled, seeded, and diced
½ cup tomato, seeded, and chopped
½ c red onion, minced
1 Tbsp fresh mint, chopped
1 Tbsp cilantro leaves, chopped
½ tsp salt
¼ tsp black pepper
2 lbs ground chuck
1 tsp cinnamon
½ tsp cumin
½ tsp cayenne pepper
1 tsp turmeric
2 Tbsp fresh mint, chopped
2 Tbsp cilantro leaves, chopped
2 Tbsp grated red onion
2 tsp salt
1 tsp black pepper
3 Tbsp vegetable oil, to brush the grill
6 curry flavored naan bread (I use Trader Joe’s brand)
6 romaine lettuce leaves, chopped
Prepare a charcoal grill to a medium-hot fire, or pre-heat a gas grill to medium-high heat.
To make the cucumber tomato raita, combine the yogurt, cucumber, tomato, onion, mint, cilantro, salt and pepper in a small bowl. Stir together ingredients to combine, cover with plastic wrap and refrigerate.
To make the burgers: In a large bowl combine the ground chuck, cinnamon, cumin, cayenne, turmeric, mint, cilantro, red onion, salt and pepper. Combine ingredients thoroughly without over-working the meat. Form into patties, dividing into six equal portions.
Brush grill grates with vegetable oil. Place patties on grill and cook 5-8 minutes on each side, only flipping patties once. At the last two minutes of grilling, place the naan on the grill to toast.