Tandoori Burgers With Cumin Infused Yogurt Salsa

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


Cumin Infused Cucumber, Tomato, Avocado, Yogurt Salsa
1 cup plain yogurt
1 teaspoon cumin
2 teaspoons salt cracked black pepper
1 cucumber, peeled, halved, and diced
1 tomato, diced
1 avocado, pitted and diced
½ cup finely chopped cilantro
1 ½ pounds hamburger meat
4 scallions, very finely diced
3 tablespoons chopped fresh ginger
1 tablespoon paprika
2 teaspoons cumin
½ teaspoon ground cardamom
¼ teaspoon cayenne pepper
2 teaspoons salt cracked black pepper
6 fresh pitas
12 sliced thinly sliced Monterey Jack cheese
fresh cilantro sprigs



FOR THE YOGURT SALSA: Combine all the salsa ingredients in a medium sized mixing bowl and thoroughly mix, ensuring that all ingredients are well combined. Chill, if possible. FOR THE PATTIES: In a medium bowl, place the hamburger meat, scallions, ginger, lemon juice, paprika, cumin, cardamom, cayenne, salt, and pepper. Mix thoroughly, ensuring that all ingredients are well combined. Shape mixture into six patties and set aside. FOR GRILLING: Brush the grill with vegetable oil. Season patties with salt and pepper. Place patties on the rack and cover the grill. Cook burgers to desired doneness, turning them once, about 4-6 minutes on each side for medium-rare to medium. Immediately after removing the burgers from the grill place 2 slices of Monterey Jack cheese on each burger. ASSEMBLING THE BUGER: Halve the pitas crosswise. Scoop a generous amount of cumin salsa into the pita pocket followed by the burger. Add several springs of fresh cilantro.