Lamb Samosa Burger

Pairs well with:


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


1 cup plain yogurt (preferably Greek-style)
3 tablespoons tamarind paste
1/4 cup pitted dates
1 clove garlic
2 teaspoons fresh ginger
1 3/4 pounds ground lamb
1/4 cup onions, finely chopped
1/4 cup carrots, finely chopped
1/2 cup cooked peas
1 tablespoon garam masala
2 tablespoons fresh cilantro leaves, finely chopped
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 potato hamburger buns
2 English cucumbers, julienned



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make Tamarind Date Yogurt: In the bowl of a food processor combine yogurt, tamarind paste, dates, garlic, and ginger; puree. Set aside.

To make the patties: Combine the lamb, onion, carrots, peas, garam masala, cilantro, salt, and pepper 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 buns.

Brush the grill rack with oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, spread a generous amount of Ginger Mint Yogurt on the cut sides of the buns. On each bun bottom, place a patty topped with equal amounts of cucumber. Add the bun tops and serve.