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Bumgarner Winery

Curried Lamb Burgers with Grilled Vegetables

Curried Lamb Burgers with Grilled Vegetables
Recipe Date:
July 3, 2022
Cook Time:
Imperial (US)
  • 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.

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