Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.



16 ounces Greek yogurt
1/4 cup honey
1/4 cup freshly-squeezed lemon juice
2 tablespoons freshly-grated ginger root
2 teaspoons freshly-grated garlic
1 teaspoon ground cayenne pepper
2 teaspoons toasted and ground coriander seeds
2 teaspoons toasted and ground cumin seeds
2 tablespoons Garam Masala
2 teaspoons sea salt
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped


1 1/2 pounds ground chuck
6 ounces pineapple cream cheese, softened (can use Indian paneer if available)

For the burgers–

1-2 large heirloom tomatoes, sliced into six thick slices
1-2 large red onions, sliced into six thick slices
1 red bell pepper, seeded and sliced into six thick rings
1/2 fresh pineapple, peeled, cored and sliced into six thick rings
12 pieces Indian flatbread
6 tablespoons unsalted butter, softened



Whisk together all of the sauce ingredients in a large mixing bowl. Place the ground chuck in a second mixing bowl and add one cup of the sauce mixture and mix well. Form the chuck into six equal patties, enclosing one ounce of the pineapple cream cheese into the middle of each one. Grill the patties over medium-high heat for 3-4 minutes per side.

While the patties are grilling, dip each slice of tomato, onion, bell pepper and pineapple into the sauce and place in a grill basket. Grill over medium-high heat 2-3 minutes per side until just softened and lightly charred.

Bruch the flatbreads with the softened butter and grill for 1-2 minutes on each side.

Assemble the burgers with a generous slathering of the sauce.