Curried Lamb Burgers with Grilled Vegetables and Mint Raita

Name: Curried Lamb Burgers with Grilled Vegetables and Mint Raita
Yield: 4 servings
Ingredients: 1 1 cup plain whole-milk yogurt (preferably Greek-style); 1 3 tablespoons chopped fresh mint; 1 2 tablespoons chopped fresh cilantro; 1 1 1/4 teaspoons finely grated lime peel; 1 Coarse kosher salt; 1 4 tablespoons olive oil, divided; 1 1 1/4 cups chopped onion; 1 2 tablespoons minced peeled fresh ginger; 1 2 teaspoons coarse kosher salt, divided; 1 2 teaspoons Madras curry powder; 1 1 3/4 pounds ground lamb; 1 3 tablespoons chopped fresh cilantro; 1 1 1/2 teaspoons cracked black pepper, divided; 1 3 medium zucchini (about 12 ounces), cut lengthwise into 1/4-inch-thick slices; 1 6 green onions, trimmed; 1 1 fresh poblano chile,* quartered, seeded; 1 6 small naans (Indian flatbreads; about 6 inches long) or pita breads; 1 1 large tomato; 1 thinly sliced

From the kitchen of Carly

Aromatic curry powder and ginger spike tender lamb burgers, while a cool mint and cilantro raita cuts through the warmth. Grilled vegetables add char and sweetness. These burgers balance spice with brightness, built for serious eaters who want flavor that lingers.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 cup plain whole-milk yogurt (preferably Greek-style)
13 tablespoons chopped fresh mint
12 tablespoons chopped fresh cilantro
11 1/4 teaspoons finely grated lime peel
1Coarse kosher salt
14 tablespoons olive oil, divided
11 1/4 cups chopped onion
12 tablespoons minced peeled fresh ginger
12 teaspoons coarse kosher salt, divided
12 teaspoons Madras curry powder
11 3/4 pounds ground lamb
13 tablespoons chopped fresh cilantro
11 1/2 teaspoons cracked black pepper, divided
13 medium zucchini (about 12 ounces), cut lengthwise into 1/4-inch-thick slices
16 green onions, trimmed
11 fresh poblano chile,* quartered, seeded
16 small naans (Indian flatbreads; about 6 inches long) or pita breads
11 large tomato
1thinly sliced

Instructions

Mix yogurt, mint, cilantro, and lime peel in small bowl. Season to taste with coarse salt and pepper. Cover; chill until cold, at least 30 minutes and up to 4 hours.
Heat 2 tablespoons oil in large skillet over medium heat. Add onion, ginger, and 1/2 teaspoon coarse 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 coarse salt, cilantro, and 1 teaspoon cracked pepper. Blend mixture gently; shape into six 1/2-inch-thick patties.
Prepare barbecue (medium-high heat). Combine zucchini, green onions, and chile in another large bowl. Add 2 tablespoons oil, 1/2 teaspoon coarse 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; spoon dollop of raita over. Fold bread up around burgers and serve with remaining raita.
* Often called a pasilla; available at some supermarkets and at specialty foods stores and Latin markets.