RECIPES: Recipe Details
Bollywood Burgers with California-Inspired Raita and Fresh Mango
The fusion of traditional Indian flavors with fresh California ingredients; Haas avocados, Meyer lemons, and sun-dried tomatoes, makes for a delightful marriage. The aroma of garam marsala, cumin and coriander wafting from these Indian-spiced burgers is intoxicating. The California-Inspired Raita with buttery avocado cools down the spicy burger while fresh mango adds a sweet touch.
1 small California Haas avocado
1 Meyer lemon (1 tsp. juice for raita and 1 tsp. zest for burgers)
1 cup plain yogurt
1/4 cup chopped sun-dried tomatoes packed in oil, drained
1/4 cup chopped fresh mint leaves (1 Tbsp. for raita and 3 Tbsp. for burger)
2 1/4 tsp. kosher salt (1/4 tsp. for raita and 2 tsp. for burger)
2 lbs. freshly ground beef chuck
1 Tbsp. minced garlic
1 Tbsp. minced fresh ginger
2 fresh jalapeno chiles, seeded and thinly sliced
2 tsp. garam marsala
1 tsp. ground cumin
1 tsp. ground coriander seed
Vegetable oil for brushing on the grill rack
6 onion rolls, split
6 red leaf lettuce leaves
12 slices (firm but ripe) fresh mango
Preheat a gas grill to medium high. To make the Raita, mash avocado in small bowl with 1 tsp. lemon juice. Stir in yogurt, sun-dried tomatoes, 1 Tbsp. mint and 1/4 tsp. salt. Cover and chill. To make the burger patties, combine the ground chuck, garlic, ginger, jalapenos, garam marsala, remaining 2 tsp. salt, cumin, coriander, remaining 3 Tbsp. mint and remaining 1 tsp. lemon zest 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 rolls. Brush the hot 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 rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread a generous amount of the Raita over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a patty, and two mango slices. Add the roll tops and serve.
This burger is complimented by a glass, or two of Sutter Home White Merlot or Sutter Home White Zinfandel (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.