Indian-spiced Veggie Burgers with Raita

Pairs well with:

White Zinfandel

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


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
2 Tbsp butter, softened
6 whole wheat buns, 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, brush the buns with butter and place 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 with 2nd bun half. Makes 6 burgers.