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This spicy burger, served with a cooling yogurt sauce, is Suvir Saran's take on lamb vindaloo, the classic Indian dish. His new Manhattan restaurant is Devi. Slideshow:  10 Favorite Burger Recipes 

Suvir Saran
August 2004

Gallery

© Tina Rupp

Recipe Summary

total:
45 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, combine 3 tablespoons of the lemon juice with half of the minced jalapeños, the cilantro leaves, ginger, sugar, minced onion and 1/2 teaspoon of salt. Process until pureed. Transfer to a bowl and refrigerate.

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  • Light a grill. In a large bowl, combine the ground lamb with the remaining minced jalapeños, the scallions, mint, cheese, lemon zest and 2 teaspoons of the lemon juice. Add 1 teaspoon of salt, 1/2 teaspoon of pepper and the cayenne and mix gently with your hands. Pat the meat into 6 burgers.

  • In a medium bowl, toss the tomato, cucumber and sliced onion with the remaining 1 tablespoon plus 1 teaspoon of lemon juice. Season with salt and pepper.

  • Grill the burgers over a hot fire until nicely charred on the outside and pink within, about 4 minutes per side. Fold the yogurt into the cilantro puree. Spread some of the yogurt sauce on the bottom half of each roll; top each with a burger, another dollop of yogurt sauce and some of the tomato-cucumber salad. Close the sandwiches and serve.

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