Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.

A recent, memorable dinner at my favorite Indian restaurant inspired this recipe. I wanted to re-create those same tantalizing Indian flavors in a burger. By introducing traditional curry condiments into the slaw and jazzing up the burger with classic curry flavors, I tried to create an ethnic burger that was both familiar and adventurous.


Indian Slaw

1/3 cup mayonnaise made with olive oil

1 tablespoon freshly squeezed lime juice

1/2 teaspoon Kosher salt

1 cup thinly sliced green cabbage

1 cup thinly sliced purple cabbage

1/3 cup finely chopped red onion

2 tablespoons finely chopped green onion

2 tablespoons finely chopped cilantro

1/3 cup apricot/pineapple preserves or bottled mango chutney, Major Grey’s

1/3 cup shelled, salted peanuts

2 tablespoons shredded coconut

2 tablespoons currants

2 tablespoons curry powder


2 pounds freshly ground chuck (80/20)

2 tablespoons minced onion

2 tablespoons curry powder

1 tablespoon Colavita Extra Virgin Olive Oil

2 teaspoons Kosher salt

1 tablespoon freshly ground black pepper

2-3 tablespoons vegetable oil, for brushing on grill rack

12 pieces naan bread, brushed with Colavita olive oil; or pita bread, if not available

6 red-leaf lettuce leaves


1. Preheat gas grill to medium-high.

2. To make Indian Slaw, combine mayo, lime juice, Kosher salt, green cabbage, purple cabbage, red onion, green onion, cilantro, preserves or chutney, peanuts, coconuts, currants, curry powder in a large bowl and mix well. Cover and refrigerate until ready to assemble.

3. To make the patties, combine the chuck, minced onion, curry powder, olive oil, salt, and pepper in a large bowl, handling as little as possible. Shape into 6 equal oval patties. Cover and refrigerate until ready to grill. .

4. Brush grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium.

5. Trim naan to shape of patties, then grill until golden brown.

6. To assemble the burgers, place one leaf of red lettuce on top of naan. Cover with cooked patty and an equal portion of Indian slaw. Then top with another piece of naan. Serve immediately.