A Passage to India Burgers

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Zesty lemon mayonnaise:
1/2 Teaspoon fresh minced garlic
1/2 Teaspoon lemon pepper
5Tablespoons mayonnaise
1 Pound ground sirloin
1 Pound ground chuck
½ Cup chopped pecans
1/3 Cup golden raisins
2 Green onions chopped
1 ½ Teaspoons salt
1 ½ Teaspoons freshly ground pepper
1 ½ Teaspoons hot madras curry powder
Vegetable oil for brushing on the grill rack
6 seeded hamburger buns split
6 romaine lettuce leaves
6 tomato slices (1/4 inch thick)



To make lemon mayonnaise; combine minced garlic, lemon pepper, and mayonnaise in a medium bowl. Mix well, set aside. To make patties; combine the chuck, sirloin, pecans, raisins, onions, salt, pepper, and curry powder in a large bowl. Mix well using your hands. Divide mixture into 6 equal size patties. When the grill is ready, brush the grill rack with vegetable oil. Place patties on the rack, cover, and cook turning once. 5 to 8 minutes on each side for medium. During the last few minutes of cooking, place the buns cut side down on the outer edges of rack to toast lightly. To assemble burgers; spread a generous amount of lemon mayonnaise over cut sides of hamburger buns. On each roll bottom, place a lettuce leaf, tomato slice, and patty. Add bun tops and serve. Makes 6 burgers