Spicy Indian Lamb Burger

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


2 pounds ground lamb
2 Tbsp garam masala powder
2 tsp ground cayenne pepper
2 tsp ground turmeric
1 tsp salt
1/2 tsp pepper
16 ounces plain, whole milk yogurt
2 green bell peppers, diced
4 hothouse tomatoes, seeded and diced
1 large English cucumber, peeled and diced
1/4 cup fresh mint, diced
2 cup fresh spinach
6 large Naan bread, cut in half to make 12 total


In a large mixing bowl, mix together ground lamb, garam masala, cayenne pepper, salt and pepper. Seperate into 6 equal 1/3 lb patties. Let set up in fridge for 30 minutes. In a medium mixing bowl, place yogurt, diced bell peppers, diced tomatoes, diced cucumber and fresh, diced mint to make a Raita. Heat grill to 300 degrees. Wipe grate of grill with oil to keep burgers from sticking. Place burgers on hot grill and cook for 5 minutes per side. Heat Naan on grill till toasted and warm (approx. 2 minutes total). Place hot burger on Naan. Add Raita mixture to top of burger. Place spinach leaves on top of raita. Top with other piece of Naan.