Garam Masala Pocket Burgers with Curried Corn

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Curried Corn
2 oz. Philadelphia Cream Cheese, softened
kernels from 2 fresh-shucked ears of corn
1 c. grape tomatoes sliced in half
2 garlic clove, minced
2 shallots, peeled and minced
4 tbs. butter
1 tsp. garam masala powder
2 tsp. curry powder
1/2 tsp. salt
1/8 tsp. pepper

Yogurt Sauce
1 cup plain yogurt
1/2 diced cucumber, peeled and seeded
1/2 teaspoon salt
1/8 teaspoon cumin
3 tablespoons fresh, chopped mint

2 pounds ground chuck
4 oz. cream cheese
1/4 cup Sutter Home Zinfandel
2 minced shallots
1 tsp. garlic powder
1 tsp. onion powder
4 tsp. curry powder
2 tsp. garam masala powder
2 tsp. fennel seed
1 tsp. chile powder
2 tsp. salt
1/8 tsp. pepper

Vegetable oil, for brushing on the grill rack
1 package of Tandoori Nann Original (2 nann per package)



Preheat a gas grill to medium-high.
To make the yogurt sauce, combine all the ingredients in a small bowl and mix well. Cover and refrigerate until assembling the burgers.
To make patties, in a large bowl, combine cream cheese, wine, shallots, garlic powder, onion powder, curry powder, garam masala powder, chile powder, fennel seed, salt and pepper. Mix in beef, handling it as little as possible. Form the beef mixture into 6 oval patties of equal size and refrigerate until ready to grill.
To make curried corn, melt the butter in a fire-proof skillet. Add garlic, shallots and cook for 2 minutes. Add corn kernels, garam masala powder, curry powder, salt and pepper. Cook for 3-5 minutes. Mix in cream cheese. Add grape tomatoes and cook for 1 more minute. Cover the pan with aluminum foil, set aside and keep warm.
Brush the grill rack with vegetable oil. Place the patties on the rack, over a medium-high heat 3-5 minutes. Flip patties and cook for another 3-5 minutes or until done to preference.
Cut each nann into 3 triangles for a total of 6, ensuring that each piece has an enclosed seam. Place bread on the rack and warm both sides.
To assemble garam masala burgers, open pockets and spread 1 tbs. of yogurt sauce in each pocket. Top with a burger and then add 1-2 tbs. of curried corn. Serve immediately.