Indian Spiced Veggie Burgers with Raita and Tomato

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.


1 cucumber, peeled, seeded and chopped
16 oz plain yogurt
½ tsp salt
½ tsp pepper
3 cloves garlic, minced
1 Tbsp lemon juice
1 cup lentils
½ red bell pepper, cut into pieces
½ Vidalia onion, cut into wedges
4 cloves garlic
1 (8 oz) can garbanzo beans, drained and rinsed
1 Tbsp garam masala spice
1 tsp chili powder
1 tsp black pepper
1 tsp salt
1 ½ tsp hot sauce
 ½ cup bread crumbs
vegetable oil for grill rack
6 whole wheat buns, sliced
1 large ripe tomato, sliced



Raita: Mix cucumber, yogurt, salt, pepper, garlic and lemon juice in medium-sized bowl. Place in refrigerator. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Put lentils in small pot and cover with water. Cover with lid and place on grill. Cook about 10 minutes, until lentils are soft. Place red pepper, onion, garlic, and ½ garbanzo beans in food processor; process until smooth. Mash remaining garbanzo beans with the back of a fork. Place in medium bowl with pepper mixture and lentils. Add garam masala, chili powder, black pepper, salt and Tabasco and mix. Add bread crumbs and mix again. Divide the mixture into 6 equal portions and form the portions 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, place buns, on the outer edges of the rack, cut side down, to toast lightly. To assemble burgers, place a generous portion of raita on the cut sides each bun half. Place patties on bottom bun halves. Top off 2 tomato slices and 2nd bun half. Makes 6 burgers.