Grilled Curried Pumpkin Burgers with Cucumber and Mint Raita

2018-01-14
  • Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 25m
  • Ready In : 50m
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Ingredients

  • 2 Family Size Tea Bags
  • 2 quarts water
  • Sugar or sweetener, optional
  • 1 cup nonfat Greek yogurt
  • 1 teaspoon lime zest
  • Pinch cayenne pepper
  • Kosher salt
  • 2 small Kirby cucumbers, unpeeled, finely diced
  • 2 tablespoons minced fresh mint
  • 6 ounces hearts of romaine leaves
  • 1 cup fresh cilantro leaves
  • 4 tablespoons vegetable oil, plus more for oiling the grill grates
  • 1 cup finely diced yellow onion
  • 2 cups finely diced yellow bell pepper
  • 1 1/2 cups finely diced zucchini
  • Kosher salt
  • 1 tablespoon curry powder
  • 1 tablespoon garam masala
  • 1/2 teaspoon ground ginger
  • 1 1/2 cups chickpeas, roughly chopped
  • 3/4 cup canned pumpkin puree
  • 1 cup plain breadcrumbs
  • Freshly ground black pepper
  • 4 hamburger buns
  • 4 lime wedges, for serving

Method

Step 1

For the iced tea: Pour 4 cups boiling water over teabags in a heatproof pitcher and allow to brew, 3 to 5 minutes. Remove teabags and add sweetener to taste. Stir in 6 cups ice cubes until melted. Keep refrigerated until ready to use. Makes two quarts. 

Step 2

For the raita: Whisk the yogurt, lime zest, cayenne and a pinch of salt together in a medium bowl until smooth. Whisk in enough water to make the yogurt barely pourable. Stir the cucumber and mint into the yogurt. Set aside. 

Step 3

For the burgers: Preheat a grill for cooking over medium-high heat. Cut the lettuce into thin strips and coarsely chop the cilantro leaves. Toss together in a small bowl and refrigerate until ready to serve. 

Step 4

Heat the oil in a medium skillet over medium-high heat. Add the onions and cook, stirring occasionally, until tender and browned, about 4 minutes. Add the bell peppers, zucchini and 1 teaspoon of salt and cook, stirring occasionally, until tender and beginning to brown, 3 to 5 minutes. Add the curry powder, garam masala, and ground ginger and cook, stirring, 1 minute more. Transfer to a plate and refrigerate for about 5 minutes to cool. 

Step 5

While the vegetables cool, stir together the chickpeas and pumpkin in a medium bowl. Add the cooled vegetables, breadcrumbs, 1 teaspoon salt and some pepper and stir with a rubber spatula until combined. 

Step 6

Divide the mixture into 4 equal portions and form each portion into a patty. Rub oil on the grill grates and place the patties on the grill. Grill 6 minutes on each side, then transfer to a plate. 

Step 7

Place a dollop of raita on the bottoms of the buns, then top with a patty, another dollop of the raita, some of the lettuce and cilantro mix and cover with the bun tops. Serve with lime wedges and iced tea.

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