Indian Lamb Burgers

Accolades 2012 Finalists
Serves Makes 6 burgers
Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.

In this burger, the unique taste of lamb is accentuated with Indian spices and fresh aromatics.


2 pounds ground lamb 
2 tablespoons minced shallot 
2 tablespoons minced fresh cilantro 
1 tablespoon minced garlic 
1 tablespoon minced fresh ginger 
1 tablespoon seeded and minced serrano chile 
1 tablespoon fresh lemon juice 
1 1/2 teaspoons garam marsala 
1 teaspoon ground cumin 
1 teaspoon ground coriander 
1/4 teaspoon ground nutmeg 
1 teaspoon salt 
1/2 teaspoon ground black pepper

1/2 cup mayonnaise
1/4 cup cream cheese
2 tablespoons tahini
1/3 cup ground pistachios
2 tablespoons minced fresh cilantro
1 tablespoon minced shallot
2 teaspoons minced garlic
2 teaspoons seeded and minced serrano chile
1 tablespoon fresh lemon juice 
1 1/2 teaspoons sesame oil
1/4 teaspoon salt

Vegetable oil, for brushing on the grill rack
6 pita breads, top third removed
3 cups shredded romaine lettuce hearts
18 slices (1/8-inch-thick) English (hothouse) cucumber
2 Roma tomatoes, seeded and chopped into 1/4-inch dice


To make the patties, combine all of the ingredients in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the pitas. Cover and refrigerate until grilling.

To make the mayonnaise, combine the mayonnaise, cream cheese and tahini in a small bowl and mix until smooth. Add the pistachios, cilantro, shallot, garlic, chile, lemon juice, sesame oil and salt. Mix well. Cover and refrigerate until assembling the burgers.

Heat a gas grill to medium-high.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 6 minutes on each side for medium. During the last few minutes of cooking, place the pitas on the outer edges of the rack to toast lightly, turning once.

To assemble the burgers, spread 2 tablespoons of the mayonnaise on the inside of each pita pocket. Place the patties inside the pita pockets. Divide the romaine, cucumber, and tomato evenly among the pitas and tuck around each patty. Serve.