RECIPES: Recipe Details
Bollywood Burgers with Avocado Cilantro Chutney
The union of traditional Indian flavors with fresh California ingredients; makes for a delightful marriage. The aroma of garam marsala, cumin and coriander wafting from these Indian-spiced burgers as they grill is intoxicating. The California-inspired chutney with its base of buttery avocado cools down the spicy burger while a few slices of fresh mango adds a sweet touch.
Avocado Cilantro Chutney:
1 ripe California Avocado, peeled and diced
1/2 cup plain yogurt
1-1/2 tablespoons honey
2 garlic cloves, pressed
2 teaspoons ground cumin
2 teaspoons ground coriander seed
1/2 teaspoon salt
1 cup cilantro leaves
1/2 cup mint leaves
1/3 cup Meyer lemon juice or regular lemon juice
2 pounds ground chuck
2 garlic cloves, pressed
1-1/2 teaspoons grated fresh ginger
1 fresh jalapeno, seeded and minced
2 teaspoons garam marsala
1-1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander seed
Vegetable oil, for brushing on the grill rack
6 small thick pita breads, sliced horizontally
6 red leaf lettuce leaves
12 thin slices fresh tomato
12 thin slices fresh mango
Preheat a gas grill to medium-high or prepare a medium-hot fire in a charcoal grill with a cover.
To make the Chutney, combine avocado, yogurt, honey, garlic, cumin, coriander, salt, cilantro, mint, and lemon juice in food processor; process until smooth and blended. Cover and refrigerate until serving.
To make the burger patties, combine the ground chuck, garlic, ginger, jalapeno, garam marsala, salt, cumin, and coriander in large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the pita breads.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the pita breads, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, on each bread bottom, place 1 lettuce leaf, a burger patty, a generous dollop of the Avocado Cilantro Chutney, two slices of tomato and two slices of mango. Add the bread tops and serve.
Makes 6 burgers
This burger is enhanced with a glass (or two) of Sutter Home White Zinfandel or Sutter Home White Merlot; what can I say, I love them both!. The subtle sweetness of the wine tames the heat of the chiles and pairs nicely with the spice of the burger.