Sicey Curried Lamb Burgers with Cool Raita Topping

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1 1/4 cups whole,plain yogurt
3/4 cup cucumber that has been peeled,seeded,grated and squeezed dry
1 tablespoon chopped fresh mint
1/4 teaspoon salt
1 1/2 pounds ground lamb
1/2 cup fresh bread crumbs
1 egg slightly beaten
2 tablespoons grated onion
2 cloves garlic finely minced
1 teaspoon curry powder
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/2 teaspoon salt
Vegetable oil for brushing the grill
6 kaiser rolls split
1 small head of bibb lettuce



Light a charcoal grill with a lid to medium-hot heat,or preheat a gas grill to medium high. In a medium bowl, mix together the yogurt,grated and squeezed dry cucumber,chopped mint and salt. cover and set aside in a cool place such as refridgerator or ice chest. In a large bowl mix together the ground lamb,bread crumbs,egg,grated onion,ginger root,garlic,curry powder,ground cumin,cinnamon,and salt. Mix with hands until well combined. Shape into 6 patties. When grill is ready, place patties over direct heat. Cover and grill 4 minutes. Remove lid and flip patties. After about 2 minutes, place your kaiser rolls cut side down around the edges of the grill. Grill just until lighly toasted, about a minute. Continue grilling burgers another 2 minutes until medium doneness. To assemble: Place one bibb lettuce leaf on each bottom half of the kaiser rolls. Top each with one lamb burger,top each burger with a generous spoonful of the raita. Place other half of kaiser roll on top. Enjoy!