Curry Burgers with Nectarine, Carrot, and Cucumber Salad

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.

I enjoy creating new dishes for my friends and family. I decided to grill burgers for my friends one weekend but I wanted to make the burgers out of the ordinary. I decided to add curry to one of my normal burger recipes and it was fantastic. I have expanded and altered the recipe until I made it perfect.



1 small cucumber, pealed and julienned
1 cup carrots, pealed and julienned
2 nectarines, pealed and julienned
1 tablespoon finely chopped cilantro
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon curry powder
1/2 cup plain yogurt


2 1/2 pounds ground chuck
1 tablespoon salt
1 tablespoon black pepper
6 tablespoons curry powder
1/2 teaspoon ground cayenne pepper
1/4 cup spicy brown mustard
1/4 cup Sutter Home Sweet Red Wine

Vegetable oil, for brushing on the grill rack
Reynolds Aluminum Foil
6 King’s Hawaiian Sandwich Rolls
1/4 cup Colavita Extra Virgin Olive Oil


Preheat gas grill on medium-low heat.

To make the salad, combine the julienned cucumber, carrots, nectarines, and the cilantro in a medium bowl. Add the salt, black pepper, and curry powder. Stir gently to even out the seasonings. Add the yogurt and stir again for an even mixture. Place in the refrigerator until the burgers are ready to assemble.

To prepare the curry burger patties, break apart the ground chuck into pieces. Add the salt, black pepper, and 3 tablespoons of the curry powder. Stir gently. Add the remainder of the curry powder and the cayenne and gently stir again. Add the spicy brown mustard and the wine. Combine until all ingredients are mixed well without over handling. Over handling the meat will make the patties dense. Divide into 6 equal portions and form into round patties.

Using tongs, rub the grill rack with a paper towel moistened with vegetable oil. Place the patties on the grill, close the lid, and cook for 6 minutes. Turn the patties and cook an addition 3 minutes. The patties will drip juices which makes the flames higher than normal. This is the reason for cooking on a lower heat level. Remove the patties from the grill and place on a platter or cookie sheet. Cover the platter or cookie sheet with aluminum foil leaving ventilation gaps on a few of the sides. The patties are best when served hot.

Brush the cut side of the rolls with the olive oil. Place the rolls on the grill, cut side down, away from direct flames, until toasted, about 2-3 minutes.

To build the burgers, place the curry burger patties on top of the bottom portion of the rolls. Top the patties with 3 tablespoons of the chilled salad. Place the other half of the roll on top and enjoy!!

Makes 6 burgers