Bollywood Burgers with California-Inspired Raita and Fresh Mango
Ingredients
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
Instructions
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
lightly.
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