Indian-Spiced Chicken Burgers with Raita Topping

Pairs well with:

White Zinfandel

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


16 oz plain low-fat yogurt
1/2 tsp salt
1/4 tsp black pepper
3 cloves minced garlic
1 Tbsp fresh lemon juice
1 cucumber, peeled, seeded and grated
1/2 large red bell pepper, cut into pieces
1/2 medium Vidalia onion, cut into wedges
4 cloves garlic
1 (8 oz) can garbanzo beans, rinsed and drained
1 tsp salt
1 tsp black pepper
1 Tbsp garam masala
1 tsp chili powder
1 tsp hot pepper sauce
1 1/4 pounds ground chicken
1/4 cup bread crumbs
2 Tbsp vegetable oil
6 large bakery style whole-wheat hamburger buns, sliced
2 Tbsp butter, softened
6 pieces Romaine lettuce
1 large ripe tomato, sliced
1/2 red onion, cut into rings



Raita: Mix plain low-fat yogurt, 1/2 tsp salt, 1/4 tsp black pepper, 3 cloves minced garlic, lemon juice, and cucumber in medium bowl. Refrigerate.
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. In food processor, place red pepper, Vidalia onion and garlic; process until smooth. Pour into medium-sized bowl. Place garbanzo beans on a cutting board and mash with the back of a fork. Add to onion mixture, along with salt, pepper, garam masala, chili powder, and hot pepper sauce. Mix well. Add chicken and bread crumbs and mix again. Divide the mixture into 6 equal portions and form into patties to fit the buns. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, about 4-5 minutes per side; turning once. During the last few minutes of cooking, brush the buns with butter and place on the outer edges of the rack, cut side down, to toast lightly.
To assemble, spread 1 heaping Tbsp Raita on cut sides of each toasted bun half. Top with chicken patty, lettuce, tomato slices, red onion rings, and top half of bun. Makes 6 burgers. Serve with remaining Raita.