Bombay Big Apple Lamb Burger

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.

This burger is the great local American burger because it represents my life growing up in New York.My parents are from India and in 1969, they moved to New York City like so many other people from all over the world. To me, New York represents a true melting pot of different cultures and I wanted to portray this in my burger. I decided to take a classic American burger and infuse it with the Indian flavors and spices that I grew up eating. New York is known as the “Big Apple,” and in fact when I was growing up, I would often go apple picking with my family. That is why I incorporated the “Big Apple Slaw” into my burger. The sweet, tart apple slaw nicely balances the spiciness of the patties and adds a delightful crunch. And the cooling cilantro mint sauce ties all of the flavors together. I use ground lamb in the burgers because it is eaten more commonly than beef in India, and works nicely with all of the spices. I prefer to serve these burgers on traditional Indian naan bread, but they are equally delicious on regular hamburger buns. Hopefully, when you taste this burger, you’ll also get a taste of my life growing up in New York.


2-lbs. ground lamb
1/2 cup grated onion
2 teaspoons grated ginger
2 teaspoons grated garlic
2 teaspoons garam masala
2 teaspoons ground coriander
1 teaspoon ground cumin
1 jalapeno pepper, seeded and chopped
1/4 cup chopped fresh cilantro
2 teaspoons lemon juice
2 1/2 teaspoons kosher salt

Cilantro Mint Sauce:
1 cup Greek yogurt
1/4 cup mayonnaise
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1 teaspoon grated ginger
1/2 jalapeno pepper, seeded and chopped
2 teaspoons red wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt

Big Apple Slaw:
1 1/2 red delicious apples
1 small red onion
6 tablespoons mango chutney (such as Major Grey’s)
1/4 cup fresh lime juice
1/2 cup canola oil
1/4 teaspoon cayenne pepper

3 tablespoons canola oil, for brushing grill
6 pieces naan bread
12 wooden skewers or toothpicks for serving


Prepare a medium-hot fire on a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the patties, combine the ground lamb, grated onion, ginger, garlic, garam masala, coriander, cumin, jalapeno, cilantro, lemon juice, and salt in a large bowl. Form into 6 oblong patties shaped to fit the naan bread. Cover with plastic wrap and set aside.
To make the cilantro mint sauce, combine the yogurt, cilantro, mint, ginger, jalapeno, red wine vinegar, lemon juice, and salt in a mini food processor or blender. Process until smooth. Refrigerate until ready to serve.
To make the Big Apple slaw, slice the apples and onion into thin slices and place them in a medium bowl. In a mini food processor, blend the mango chutney, lime juice, canola oil, and cayenne pepper until smooth. Pour dressing over the apple and onion slices. Refrigerate until ready to serve.
When the grill is ready, brush the grill rack with canola oil. Place the patties on the rack, cover, and cook 4-6 minutes on each side for medium. Wrap the naan in aluminum foil and place on the outer edges of the rack to warm while grilling the patties.
To assemble the burgers, Place a patty on each piece of naan and top with a small mound of Big Apple slaw. Drizzle with cilantro mint sauce. Fold the sides of the naan over and secure in place with wooden skewers or toothpicks. Cut in half and serve.
Makes 6 burgers.