Description
From the latest bon appétit magazine. This looked like a great recipe for a weekend bbq.
Ingredients
- Plain Yogurt
- Of Fresh Mint
- Fresh Cilantro
- Lime Peel
- Kosher Salt
- Olive Oil
- Onions
- Fresh Ginger
- Madras Curry Powder
- Ground Lamb
- Cracked Black Pepper
- Zucchini
- Green Onions
- Poblano Chile
- Pita Breads
- Tomatoes
Instructions
- For raita:
- Mix yogurt, mint, cilantro, and lime peel in small bowl
- Season to taste with coarse salt and pepper
- Cover
- Chill until cold, at least 30 minutes and up to 4 hours
- For burgers and vegetables:
- Heat 2 tablespoons oil in large skillet over medium heat
- Add onion, ginger, and 1 / 2 teaspoon coarse salt
- Saut until onion is tender, about 8 minutes
- Mix in curry powder and stir 30 seconds
- Remove from heat
- Cool onion mixture to room temperature, at least 15 minutes
- Place lamb in large bowl
- Add onion mixture, 1 teaspoon coarse salt, cilantro, and 1 teaspoon cracked pepper
- Blend mixture gently
- Shape into six 1 / 2-inch-thick patties
- Prepare barbecue
- Combine zucchini, green onions, and chile in another large bowl
- Add 2 tablespoons oil, 1 / 2 teaspoon coarse salt, and 1 / 2 teaspoon cracked pepper
- Toss to coat
- Place vegetables and burgers on grill
- Cook until grill marks appear, about 4 minutes
- Turn vegetables and burgers over
- Cook vegetables until tender, about 3 minutes
- Cook burgers to desired doneness, about 4 minutes for medium-rare
- Cut zucchini and green onions crosswise into 2-inch-long pieces
- Cut chile into thin strips
- Place breads on plates
- Top with burgers and tomato slices
- Mound vegetables on burgers
- Spoon dollop of raita over
- Fold bread up around burgers and serve with remaining raita
- Often called a pasilla
- Available at some supermarkets and at specialty foods stores and latin markets