Taste of India Curry Burger

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.

My mom was my inspiration for this burger.As children, she would make a delicious chicken curry and allow us to add any toppings we liked, such as raisins and coconut. I developed this recipe to once again enjoy the delicate flavors of my childhood and share them with my children.


2 ripe avocadoes
1 ½ teaspoons ground curry
1 teaspoon garlic powder
1 cup chopped granny smith apple
2 Tablespoons sweetened shredded coconut – packed
¼ Cup raisins
¼ Cup chopped red onion
1 ½ pounds lean ground beef
½ pound ground lamb
2 large eggs – beaten
¼ teaspoon ground curry
¼ teaspoon garlic salt
6 Ciabatta rolls- halved
2 Tablespoons olive oil
12 Slices ripe tomato
¼ medium red onion, sliced


Curry guacamole
Cut each avocado in half, discard pits. Scoop avocado out of skin into a large mixing bowl. Mash until smooth. Add curry, garlic powder, apple, coconut, raisins and red onion, stir until well blended.
In medium mixing bowl combine ground beef, ground lamb, eggs, curry and garlic salt. Knead until thoroughly combined. Roll beef into 6 equal 2/3 ounce balls. Shape the balls into patties.
Preheat grill on high heat. Sear each patty 1 ½ minutes each side. Reduce heat to low. Grill an additional 4 ½ minutes each side or until just pink in the middle.
During last 2 minutes of grilling, Brush inside halves of ciabatta rolls with olive oil. Place on grill oil side down, grill until golden. Remove from grill.
Place patties on bottom halves of rolls. Place slice onion and 2 tomato slice on top of each patty. Scoop 1/3 cup curry guacamole on top. Replace top half of ciabatta. Serve hot. Enjoy!