Major Grey’s Burgers Masala

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


24 fresh mint leaves
1/2 bunch cilantro, stems removed
2 green onions
1/2 cup plain yogurt
1 cup canned coconut milk
6 tablespoons mild curry paste (not powder) such as Patak’s
1 tablespoon grated fresh ginger
3 tablespoons whole wheat flour
6 tablespoons finely chopped roasted cashews
1 1/2 teaspoons salt
1 1/2 pounds freshly ground lean beef chuck (12% fat)
1/4 pound lean ground pork
Vegetable oil for brushing grill rack
6 Kaiser rolls
3/4 cup prepared Major Grey’s style mango chutney such as Cross and Blackwell



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

Chop mint, cilantro and onions. Combine in a small bowl, add yogurt, cover and set aside.

For patties: In a medium bowl, combine coconut milk, curry paste, ginger, flour, cashews and salt. Add beef chuck and ground pork to combine loosely with a fork. Form into six patties the size of the rolls, making a slight depression in the middle of the patties to compensate for the tendency to bulge during cooking.

Brush vegetable oil over grill rack. Grill patties with top closed for 4 minutes; turn and grill 4 more minutes or until internal temperature reaches 160º. During the last 2 minutes of grilling the patties, place rolls cut side down on the grill to toast.

To assemble the burgers: Distribute equal portions of the yogurt dressing on the bottoms of the rolls. Add the patties and top with equal portions of the mango chutney. Close with the tops of the rolls and serve.