Spicy Punjab Burgers with Pineapple Masala on Flatbread

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.

My husband is from the Middle East and we enjoy combining
and experimenting with spices from other cultures.


1 & 1/2 lb. ground beef (preferably with 20% fat content)
1/2 lb. ground pork sausage
1 tbsp curry powder
1 tsp salt
2 tbsp olive oil
1/4 cup honey
1/2 tsp garam masala spice mixture
six large slices of peeled and cored fresh pineapple
2 tbsp olive oil, divided
six slices of onion, about 4″ in diameter, keep sliced rounds
intact as much as possible
1/2 cup buttermilk
1 tsp salt
1/2 tsp black pepper
1 cup prepared chutney
six round or square flatbreads
6 cups baby lettuces


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. In large bowl, combine ground beef and pork sausage with curry powder and 1 tsp salt. Make into six elongated, large burgers about 3/4″ thick, that will fit flatbread of choice. Place on grill over direct heat. Place a perforated grill pan on grill to heat. Oil grill. In small bowl, combine honey and garam masala. Brush liberally over pineapple slices to cover. Place slices on grill and cook about 3-4 minutes on each side until grill marks are evident. Don’t over cook or they will be mushy. Move to side of grill until ready to plate.

Check burgers on grill. Turn when appropriate doneness is reached, after 4-6 minutes.
Oil grill pan with one tbsp of olive oil. Combine remaining one tbsp of olive oil, buttermilk, salt and black pepper in a bowl. Brush mixture over onion rings (rings still together in one slice). Place onion rounds, brushed side down, on grill pan. Brush upside of onion rings with remaining buttermilk mixture. Cook onions until they soften and begin to brown, about 5-6 minutes. Check burgers and move to side of grill until ready to plate. Turn onions over and cook other side, about 4-5 minutes.

To plate: Place burger on one side of flatbread. Arrange 1/6 of onions atop burger. Top with one cup of loose baby lettuce leafs. Cut pineapples slices in half and lay over lettuce. Spread other half of bread with two heaping tbsp of prepared chutney.
Fold flatbread over to close sandwich. Serve immediately. Repeat with remaining ingredients. Makes six servings.