Tandoori Spice Burger with Cooling Raita Spread

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.



1 English cucumber, seeded and grated or finely chopped
2 cups plain yogurt
2 teaspoons finely chopped mint
Juice of 1 lime
½ teaspoon Garam Masala
¼ teaspoon nutmeg (if you can use fresh)
½ teaspoon paprika
½ teaspoon cumin
1 teaspoon salt
¼ teaspoon pepper

Tandoori Spice mix

2 tablespoon onion powder
2 tablespoons garlic powder
2 tablespoons ground ginger
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon ground cayenne
1 tablespoon ground turmeric
1 tablespoon smoked paprika
½ tablespoon cinnamon
½ tablespoon nutmeg
½ tablespoon ground cloves
1 tablespoon ground white pepper
1 tablespoon kosher salt
3 tablespoons olive oil


2 pounds 80/20 ground chuck
1 onion grated
2 cloves garlic grated
3 Tablespoons Olive Oil
Pinch of Salt
Pinch of Pepper


2 sweet onions, Vidalia preferred
Olive Oil for brushing
Pinch of salt and pepper for sprinkling
3 tomatoes, thinly sliced
1 English cucumber thinly sliced on the bias
6 butter lettuce leaves
6 sesame seed buns
Vegetable oil, for brushing on the grill rack


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high

For the Raita:
Slice the cucumber in half lengthwise and remove the seeds. Grate the cucumber into a bowl and then pour into a dishtowel and wring out the liquid. Return to bowl and Set aside. In a blender or food processor add the yogurt, mint, lime, nutmeg, paprika, cumin, salt and pepper and blend until the yogurt is smooth. Add it to the bowl with the cucumber and stir it all together, cover, and put in refrigerator.

For the spice mix:
In a bowl add onion powder, garlic powder, ginger, coriander, cumin, cayenne, turmeric, smoked paprika, cinnamon, nutmeg, cloves, white pepper, salt, and 3 tablespoons olive oil. Mix it all together. Set aside while you make the patties

For the patties:
In a large bowl mix together the ground chuck, grated onion, grated garlic, 3 tablespoons olive oil, and salt and pepper and spice mixture. Use a fork to mix it all together in order not to handle the meat too much. Form 6 equal patties and set in the refrigerator for 30 minutes while you prepare the garnish.

For the garnish:
Slice 6, 1inch thick slices of onion and brush with olive oil and sprinkle with salt and pepper
Thinly slice the cucumber on the bias; you will need 3 slices per burger. Thinly slice tomatoes, 2 thin slices per burger, and remove 6 leaves of lettuce.

Brush the grill rack with the vegetable oil. Place the onion slices on the grill. Cook for 6-8 minutes per side. Take off grill, cover with foil and set aside. Place the patties on the rack, cover, and cook for 4 to 5 minutes per side. During the last few minutes place the buns cut sides down on the outer edges of the rack to toast lightly.

To assemble the burgers, spread the raita on both sides of the buns. On the bottom bun add slice of lettuce, 3 cucumber slices, and 2 tomato slices. Place the burger patties and the grilled onion slice. Add the bun tops and enjoy.