Wine Varietal: Chenin Blanc
I can’t get enough of Indian food! I love the complex, yet versatile, flavor of curry. Spicy, sweet, savory, it pairs so easily with just about everything! I use a combination of traditional (and not so traditional) Indian recipes for this Bollywood Burger!
2 tablespoons Olive Oil
2 Medium Yellow Onions, julienne
1 ½ tablespoons Curry Powder
1 teaspoon Cracked Black Pepper
1 teaspoon Salt
1 Orange, juiced
1 Lime, juiced
½ cup Water
2 pounds Ground Lamb
3 Cloves Garlic, minced
2 ½ teaspoons Salt
1 ½ teaspoons Cracked Black Pepper
½ cup Red Wine Vinegar
½ cup Pomegranate Jelly
¼ cup Tomato Paste
Dill Goat Cheese:
1 ½ cup Goat Cheese, softened
2 ½ teaspoons Fresh Dill, chopped
Oil to brush the grill
6 Garlic Naan, cut in half and trimmed into squares
2 tablespoons. Butter, softened
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To Make the Sweet and Sour Onions:
Heat oil in a fire proof skillet. Saute onions until caramelized, about 10 minutes. Add curry powder, pepper and salt, stir until onions are thoroughly coated. Deglaze pan with orange juice, lime juice and water. Bring to a simmer, uncovered and allow the liquid to almost fully evaporate, around 5 minutes. Keep warm until ready to serve.
To Make the Patties:
In a large bowl mix together ground lamb, garlic, salt and pepper using a spoon as to not over work the meat. Form into 6 equal sized, flattened patties. Cover and chill until ready to grill.
To Make the Pomegranate Ketchup:
Bring red wine vinegar to a simmer in a fire proof skillet. Whisk in pomegranate jelly until it has completely dissolved, around 5-6 minutes. Add tomato paste and continue to whisk until blended and thick. Scrape into a bowl, cover and chill until ready to assemble the burgers.
To Make the Dill Goat Cheese:
In a medium bowl stir together softened goat cheese with dill until blended. Cover and set aside until ready to assemble the burgers.
Brush grill grates with oil. Place patties on the rack, cover and grill for 7-8 minutes per side, turning once for medium well. Brush garlic naan with butter and toast on one side until grill marks form.
To assemble the patty melts:
Spread the toasted side of the naan, evenly with goat cheese. Top half of the naan with pomegranate ketchup and the remaining halves with the curried onions and grilled burgers. Place the pomegranate ketchup side down on top of the burgers and return to the grill. Cook the patty melts, turning once, until the outside naan is toasted and crispy, about 1 minute. Serve immediately.