Curry-Ginger Pita Burger with Cilantro Yogurt Dressing


–for the yogurt dressing
1 cup plain yogurt
2 Tbsp. chopped cilantro
juice from 1/2 a lemon

–for the curry-spice mix
1-1/2 tsp. paprika
1 tsp. curry powder
1/2 tsp. cayenne
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. kosher salt

–for the patties
2 lb. ground chuck or sirloin
1 Tbsp. minced fresh ginger
1 Tbsp. minced fresh garlic
1 Tbsp. kosher salt
1/4 tsp. fresh ground pepper

–for the pitas
4 Tbsp. melted butter*
2 tsp. minced fresh garlic
6 onion pitas
2 tsp. finely chopped cilantro

–also you’ll need
olive oil for brushing the grill
2 cups fresh baby spinach

*if necessary, butter can be melted in a skillet on the heated grill



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat gas grill to medium high.

To make yogurt mixture, combine the yogurt, cilantro, and lemon juice in a bowl. Cover and chill until serving.

For the spice mix, combine paprika, curry powder, cayenne, cumin, coriander, and salt in a small bowl; set aside.

To make the patties, combine the ground beef, ginger, garlic, salt and pepper. Do not overwork. Divide the mixture into 6 equal portions and form into patties. Coat the patties on both sides with the spice mixture.

Prepare the pitas: Combine melted butter and remaining garlic in a small bowl. Brush both sides of pitas with butter mixture, then sprinkle with the finely chopped cilantro. Set aside for later grilling.

When the grill is ready, brush with olive oil. Place the patties on the grill, cover and cook to desired doneness, turning once halfway through (about 5 minutes per side). Immediately after removing the patties, toast the pitas for a few minutes on each side, being careful not to make them too crispy.

To assemble, slice off and discard about one fourth of each pita. Carefully spread apart to form a pocket. Apply a small portion of the yogurt mixture into each pita. Stuff with patties, spinach, and top with remaining yogurt mixture. Serve.