Indian Delight

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Cucumber Yogurt Sauce:
½ of a seedless Cucumber – grated, salted, drained & squeeze until dry
1 ½ tsp sea salt water to rinse the cucumber
1 cup plain Yogurt
1 tsp ground Cardamom
1/2 tsp Cumin
1 TBS Lemon Zest
½ tsp sea salt
2 lbs. ground chuck
1/2 cup Tamarin glaze sauce
1 grated Vidalia Onion
2 tsp ground Cardamom
1 tsp. cumin
1 ½ TBS Green Curry paste
1 tsp Black Mustard Seed crushed
1 TBS Lemon Zest
1 tsp liquid smoke
1 tsp. pepper
2 tsp. sea salt
Colavita Olive Oil for brushing on the Nan Bread & for brushing of the grill racks
6 Nan Breads from the bakery, each cut in half (1 top & 1 bottom) after they are warmed on the grill
3 cups microgreens



Step by Step Instructions – Cucumber Yogurt Sauce: Skin the Seedless Cucumber, grate then place in a colander and sprinkle with salt, let stand 15 mins to a half hour. Rinse the salt off the cucumber and place in a kitchen towel & squeeze out all the liquid possible. In a small mixing bowl combine ½ of a seedless Cucumber (aprox. 1 cup), 1 cup plain Yogurt, 1 tsp ground Cardamom, 1/2 tsp Cumin, zest a lemon adding 1 TBS of Lemon Zest, ½ tsp sea salt. Mix well to combine. Refrigerate the sauce until you build the burgers. Burger: Grease the grill racks with the Colavita Olive Oil. Turn up grill to medium/high (for 15 mins) make sure temperature is 450 to 500 degrees. In a large mixing bowl add 2 lbs. ground chuck, 1/2 cup Tamarin glaze sauce, Grate 1 Vidalia Onion and add, 2 tsp ground Cardamom, 1 tsp. Cumin, 1 ½ TBS Green Curry paste, crush 1 tsp Black Mustard Seed and add, zest lemon and add 1 TBS of the Zest, 1 tsp liquid smoke, 2 tsp. sea salt. Mix all ingredients well. Separate the mixture into 6 equal parts and form into patties. Place burgers onto the grill and close the lid, let cook 4 to 5 mins. Turn the burgers to create grill marks & cover, cook another 3 to 4 mins. Flip burgers, cover and cook 3 to 4 mins. Turn burgers to create grill marks, cover & cook another 3 to 4 mins. During the last 4 mins of cooking, brush the Nan Bread with Colavita Olive Oil and place the Nan Bread on the grill to heat it through. Be careful not to burn the Nan Bread, flipping constantly will help to avoid this. During the entire time you are cooking the burgers, you are trying to maintain a grill temperature of 400 to 450 degrees. To plate: Once the Nan Bread is heated, cut each bread in half (each bread ill be the burgers bun) trim the pieces if needed to fit the burgers. Place the bottom of the Nan Bread on the plate, spread 1 1/2 TBS of Cucumber Yogurt Sauce on each the Nan Bread top & bottom. Top the bottom with a small hand full (aprox. ½ cup) of the micro-greens. Top with the burger and top the burger with the other pieces of Nan bread with Cucumber Yogurt Sauce and serve. 2006 – ToniLee