BOLLYWOOD BURGERS ACT II
Ingredients:
Fresh Tomato and Shallot Chutney
2 cups diced cherry tomatoes
1 small cucumber peeled, seeded and diced
3 large shallots, minced
1 teaspoon salt
1/2 cup freshly chopped cilantro
1 Tablespoon Tabasco Sweet and Spicy pepper Sauce
2 Tablespoons sundried tomato paste
3 Tablespoons Colavita olive oil
Indian Spiced Patties:
2 lbs. Ground lamb
1 tablespoon freshly grated gingerroot
1 ½ teaspoon sea salt
1/4 cup chopped mint leaves
1/2 cup minced shallots
1 teaspoon crushed roasted cumin seeds
Blue Raita
3 Tablespoons fresh lemon juice
2 minced jalapeno peppers
1/2 cup freshly minced cilantro
1/4 cup freshly minced mint
1 tablespoon freshly grated gingerroot
1 teaspoon salt
2 teaspoons sugar
8 oz container plain Greek style yogurt
6 oz Treaseure Cave Blue cheese, crumbled
Vegetable oil for the grill rack
6 large fresh Naan breads
4 cups baby arugula
Instructions:
Preheat gas grill to medium high
1. Place tomatoes, cucumber, shallots, salt and cilantro in a medium mixing bowl. Whisk together, pepper sauce, sundried tomato paste, and olive oil in a small bowl. Drizzle over vegetables and gently toss to combine. Set aside.
2. To make the patties, crumble the lamb in a large mixing bowl. Season with gingerroot, salt, mint and cumin. Handling the meat as little as possible, mix well. Divide and form mixture into 6 patties. Let rest while preparing the Blue Raita.
3. For the Raita. Place the lemon juice, jalapeno, cilantro, mint, gingerroot, salt, sugar, yogurt and blue cheese in a food processor. Process until mixture is well combined. Set aside.
4. Brush the grill rack with oil. Place the patties on the grill; cover and cook turning once, grilling 4-6 minutes per side. During the last few minutes of grilling, place the Naan bread on the outer edges of the grill rack to toast. Remove toasted Naans and cut into squares to fit burger.
5. To assemble burgers place a piece of the toasted Naan bread on the plate, line with some arugula and then drizzle with raita. Top with a burger, the fresh tomato chutney and then drizzle with the remaining raita. Top with remaining arugula. Add the naan bread tops and serve.