Bollywood Burgers with California-Inspired Raita and Fresh Mango


1 small California Haas avocado

1 Meyer lemon (1 teaspoon juice for raita and 1 teaspoon zest for burgers)

1 cup plain yogurt

1/4 cup chopped sun-dried tomatoes packed in oil, drained

1/4 cup chopped fresh mint leaves (1 tablespoon for raita and 3 tablespoons for burger)

2-1/4 teaspoons kosher salt (1/4 teaspoon for raita and 2 teaspoons for burger)

2 pounds freshly ground beef chuck

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

2 fresh jalapeno chiles, seeded and thinly sliced

2 teaspoons garam marsala

1 teaspoon ground cumin

1 teaspoon ground coriander seed

Vegetable oil, for brushing on the grill rack

6 onion rolls, split

6 red leaf lettuce leaves

12 slices (firm but ripe) fresh mango



Preheat a gas grill to medium-high.

To make the Raita, mash avocado in

small bowl with 1 teaspoon lemon

juice. Stir in yogurt, sun-dried

tomatoes, 1 tablespoon mint and 1/4

teaspoon salt. Cover and chill.

To make the burger patties, combine

the ground chuck, garlic, ginger,

jalapenos, garam marsala, remaining 2

teaspoons salt, cumin, coriander,

remaining 3 tablespoons mint and

remaining 1 teaspoon lemon zest in

large bowl. Handling the meat as

little as possible to avoid compacting

it, mix well. Divide the mixture into

6 equal portions and form the portions

into patties to fit the rolls.

Brush the hot grill rack with

vegetable oil. Place the patties on

the rack, cover, and cook, turning

once, until done to preference, 5 to 7

minutes on each side for medium.

During the last few minutes of cooking,

place the rolls, cut side down, on the

outer edges of the rack to toast


To assemble the burgers, spread a

generous amount of the Raita over the

cut sides of the rolls. On each roll

bottom, place a lettuce leaf, a patty,

and two mango slices. Add the roll

tops and serve.

Makes 6 burgers