Bombastic Bombay Lamburger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


1/8 cup chopped fresh mint
1/8 cup chopped fresh cilantro
4 tbl chopped cucumber
1 tbl minced garlic
1 tsp lime juice
3/4 cup Greek yogurt s
alt and pepper
1 tbl minced garlic
2 1/2 lbs ground, lean lamb
3 tbl mint chutney
2 tbl cumin
2 1/2 tbl tandoori powder
2 tsp salt
1 tsp ground black pepper
2 tbl water
1 sliced onion
1 1/2 tbl butter
6 pieces of garlic naan
12 tomato slices
crisp leaf lettuce
6 oz chutney



For the sauce, finely chop the mint and cilantro. Next, seed and cop the cucumber. Then mince the garlic. Combine the mint, cilantro, cucumber, garlic and lime juice with the Greek yogurt. Check the sauce for seasoning and add salt and pepper to taste. Set aside. Start your charcoal. Mince the garlic and combine with the lamb, cumin, mint chutney, tandoori powder, salt, pepper and water. Knead until just combined. Form six oblong patties. Take a sheet of tin foil and make a little dish out of it. Slice the onion and place in the tin foil dish with the butter. Take another sheet of tin foil and wrap the naan. Slice your tomatoes and select your lettuce leaves. When the coals are ready, place the coals on one side of the grill. Place your dish of onions and foil wrapped naan on the cool side of the grill. Next, sear the lamburgers on each side for a minute or two then move to the cool side of the grill and cook covered. After three to four minutes, flip the burgers and cover and cook for another three minutes. To assemble the burger, take a piece of naan and spread one half with the chutney and the other half with the yogurt sauce. Place the burger on the chutney and top with the grilled, buttered onions, two tomato slices and lettuce. Fold over the naan like a pocket and enjoy!