Tandoori Sliders with Cilantro-Yogurt Spread and Quick-Pickled Cukes

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.

I love Indian food and one of the first dishes I mastered was chicken tandoori.I turned the chicken dish into these sliders to make them more family-friendly! Everyone gobbles these down!


Quick-Pickled Cukes:

1 cup white vinegar

1 tablespoon pickling spice blend

1 small cucumber (about 1 cup thinly sliced)

Cilantro-Yogurt Spread:

1 cup low-fat yogurt

1/4 cup cilantro

1 clove of garlic


2 pounds ground beef (80/20)

2 teaspoons minced ginger

1 tablespoon minced garlic

1 teaspoon hot paprika

1 teaspoon cumin

1 teaspoon ground coriander

2 tablespoons tomato paste

Vegetable Oil, for brushing the grill

6 pieces of Naan Bread, sliced in quarters.


Make the Quick-Pickled Cukes first. Combine white vinegar and pickling spices in a small saucepan over medium-high heat on the grill. Place cucumber slices in a large bowl. When the mixture starts to boil, remove and pour over the cucumber slices. Cover and set in the fridge until ready for use.

Make the Cilantro-Yogurt Spread by combining yogurt, cilantro and garlic in a small food processor. Process to combine, until it is a paste. Set aside in the refrigerator until it is ready to be used.

Now make the sliders. Combine beef, ginger, garlic, paprika, cumin, coriander, and tomato paste. Form into 12 small triangle sliders (to fit Naan Bread).

Preheat the grill to medium-high heat (about 300 degrees). Brush the grill with vegetable oil. Bake the sliders for about 8-10 minutes, flipping once. In the last 2 minutes, add the naan bread to the grill (about 1 minute per side).

To assemble, place one slider on 12 naan slices. Top with 2 slices of Quick Pickled Cukes. Spread Cilantro-Yogurt spread over the other 12 slices and top the burgers. Serve immediately.