Tandoori Beef Burger with Tuscan Spinach Slaw

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.


3 pounds ground beef rib eye
2 Tbls vegetable oil
1/2 Cup chopped white onion
2 Tbls chopped garlic
2 Tbls chopped ginger
1 Tsp finely chopped Serrano or jalapeño chili pepper, stem and seeds removed
1 Tbls paprika
1 1/2 Tsp salt
1 Tsp ground cumin
1 Tsp turmeric
1 Tsp ground coriander
1 Tsp Chinese 5 spice
1/4 Tsp cayenne
1/2 Cup plain yogurt
1 Tbls fresh lemon juice (use lemon zest in Tandoori Aioli below)
Ciabatta rolls cut in sandwich sizes

–Tuscan Spinach Slaw–
1/2 lb Spinach
Small head of green cabbage
1/2 white onion
1 medium red bell pepper, cored and seeded
1 large carrot, peeled
1 Tbls powered sugar
1/4 Cup extra-virgin olive oil
1/4 Cup red wine vinegar
1/2 Tsp dried oregano
1/2 Tsp fennel seeds or anise seed
1/2 Tsp crushed dried red pepper flakes
1/2 Tsp black pepper

–Tandoori Aioli–
1 Tbls fresh lemon zest
1/8 Cup of marinade mixture
2/3 Cup of mayonnaise
Salt and Pepper to taste
2 Tbls grated Parmesan cheese



In a dry skillet lightly toast the dry spices (paprika, ground cumin, turmeric, ground coriander, Chinese 5 spice, and cayenne)

To create the marinade, place the oil, onion, garlic, ginger, pepper, and process in a blender on high speed to form a paste. Then add the paprika, salt, cumin, turmeric, coriander, Chinese 5 spice, and cayenne. Process these until they are well blended. Next, add the yogurt and lemon juice to the blender and process to a smooth sauce. Be sure to scrape down the sides to combine all the ingredients. Once finished blending, reserve and refrigerate 1/2 cup of the marinade and pour the rest over the ground beef and cover tightly with plastic wrap. Refrigerate the beef and marinade for at least 4 hours, preferably 24, also during this time fold the meat in the marinade occasionally.

Preheat a charcoal or gas grill with a high heat side and medium heat side
Remove the beef from the marinade and form into burgers patties. Be sure to make the center of the burgers not quite as high as the sides because the meat in the middle will plump as it cooks. Place the meat on the hot side of the grill to sear and color the meat, then move to the medium heat side for slower cooking. Baste with some of the reserved marinade as you go. Cook for 6 to 8 minutes on the first side. When turning resist the urge to press down on the burgers, this will only make them dry. Turn, and cook on the second side to desired doneness or until you reach at least 140 degrees Fahrenheit.

–Tuscan Spinach Slaw–
Take the Spinach leaves and stack them on top of each other and then roll them up like you are making a cigar. Now, take your knife and cut them into thin strips or ribbons to make 3 cups shredded. Cut the cabbage either by hand or shred it with a box grater until you have 3 cups of thin strips. Thinly slice the onion and bell pepper lengthwise so that you have long pieces. Finally shred or cut the carrot into long thin ribbons and mix all of the greens and sliced items into a bowl and combine thoroughly.
In a separate bowl mix the sugar and wet ingredients (extra virgin olive oil and red wine vinegar) until they are well incorporated. Now in a different bowl mix the dry ingredients (oregano, fennel or anise seeds, and red pepper flake) and gently bruise them to release some of the essential oils and flavor. Combine the wet and dry ingredients and mix thoroughly. Pour mixture over sliced and shredded items and gently toss them ensuring that all of the dressing is mixed in and enjoy.

–Tandoori Aioli–
Combine all the ingredients and mix thoroughly


Cut the Ciabatta roll open and toast until golden. Take the bread bottom and spread a layer of Tandoori Aioli, cover with Tuscan Spinach slaw, and place the beef burger on the bread. Place the burger on top of the slaw and top with another generous mound of Spinach slaw. Take the top of the roll and put a layer of the aioli on it and top the burger.