Curried Lamb Burgers with Grilled Vegetables
- 4 tbsps Olive oil
- 1 1/2 cups Chopped onion
- 2 tbsps Minced, peeled fresh ginger
- 2 tsps Course kosher salt, divided
- 2 tsps Madras curry powder
- 1 3/4 lbs Ground lamb
- 3 tbsps Chopped fresh cilantro
- 1 1/2 tsps Cracked black pepper, divided
- 3 Medium zucchini (about 12 oz) cut lengthwise into 1/4 in thick slices
- 6 Green onions, trimmed
- 1 Fresh poblano chile, quartered, seeded
- 6 Small naans or pita breads
- 1 Large tomato, thinly sliced
Heat 2 tablespoons of oil in large skillet over medium heat. Add onion, ginger, and 1/2 teaspoon course salt. Sauté until onion is tender, about 8 minutes. Mix in curry powder and stir 30 seconds. Remove from heat. Cool onion mixture to room temperature, at least 15 minutes.
Place lamb in large bowl. Add onion mixture, 1 teaspoon course salt, cilantro, and 1 teaspoon cracked pepper. Blend mixture gently; shape into six 1/2 inch thick patties.
Start barbecue and set to medium high. Combine zucchini, green onions, and chile in another bowl. Add 2 tablespoons oil, 1/2 teaspoon course salt, and 1/2 teaspoon cracked pepper; toss to coat. Place vegetables and burgers on grill. Cook until grill marks appear, about 4 minutes. Turn vegetables and burgers over. Cook vegetables until tender, about 3 minutes. Cook burgers to desired doneness, about 4 minutes for medium rare. Cut zucchini and green onions crosswise into 2 inch long pieces. Cut chile into thin strips.
Place breads on plates; top with burgers and tomato slices. Mound vegetables on burgers. Fold bread up around burgers and serve.
