Indian Spiced Lamb Burgers with Tomato Chutney and Mint Pickled Cucumbers

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.

I grew up in an Indian American household and this burger was inspired by my childhood.Although my parents made traditional Indian food when I was growing up, I always wanted to eat typical American dishes like hamburgers. As a result, I’ve developed my own culinary style over the years and I often infuse Indian flavors and spices into classic American dishes. The fragrant lamb patties are infused with complex flavors, including homemade garam masala- a traditional Indian spice mix. The savory patties are nicely complemented by the sweet tomato chutney, peppery arugula, and tangy mint pickled cucumbers which also add a nice crunch. Hopefully these burgers will make your taste buds dance!


Tomato Chutney:
2 tablespoons canola oil
1 teaspoon grated ginger
1 teaspoon grated garlic
1 ½ pounds ripe plum tomatoes, seeded and chopped
2 tablespoons packed light brown sugar
1 ½ tablespoons cider vinegar
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon kosher salt

2 lbs. ground lamb
2 teaspoons grated ginger
2 teaspoons grated garlic
½ cup grated yellow onion
2 teaspoons garam masala (preferably homemade)
1 teaspoon cayenne pepper
2 teaspoons kosher salt
1 teaspoon black pepper
¼ cup chopped cilantro

Mint Pickled Cucumbers:
½ cup cider vinegar
1 ½ teaspoons sugar
1/8 teaspoon kosher salt
¼ teaspoon crushed, toasted cumin seeds
2 Persian cucumbers, sliced 1/8-inch thick
½ red Thai chili, seeded and sliced thinly
3 tablespoons chopped fresh mint

Canola oil for brushing grill rack
6 bakery quality hamburger buns, split
6 tablespoons mayonnaise
1 ½ cups baby arugula


Preheat a gas grill to medium heat.

To make the tomato chutney, heat a large fireproof skillet on the grill. Add the canola oil, ginger and garlic and cook 1 minute until fragrant. Add the tomatoes, brown sugar, vinegar, cumin, cinnamon, and salt and stir to combine. Cook over medium heat, stirring occasionally until water is evaporated and chutney is thickened, 25-30 minutes. Transfer to a bowl.

To make the patties, mix the ground lamb, ginger, garlic, onion, garam masala, cayenne, salt, pepper, and cilantro together in a large bowl, being careful not to overwork with meat. Form into 6 patties, making a slight indentation in the center so that the burgers cook evenly. Cover and set aside.

To make the mint pickled cucumbers, whisk the vinegar, sugar, and salt together in a medium bowl. Add the cumin, cucumbers, chili and mint and stir to combine. Set aside.

Brush the grill rack with canola oil. Place the burger patties on the rack, cover, and cook 4-6 minutes on each side for medium. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers, spread equal amount of tomato chutney on the cut sides of the top buns and 1 tablespoon mayonnaise on each of the bottom buns. Place some baby arugula on the bun bottoms and top with a lamb patty. Spoon equal amounts of the mint pickled cucumbers on the patties. Add the bun tops and serve.