Cucumber Raita Burgers Food

CUCUMBER RAITA

Steps:

• Combine the yogurt, herbs, cucumber, lime zest and juice. Season with salt and pepper.

GRILLED CURRIED PUMPKIN BURGERS WITH CUCUMBER AND MINT RAITA

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

CUCUMBER RAITA

Steps:

• Combine ingredients in a food processor and pulse 3 times to just chop up the cucumber. The raita should be nice and creamy from the yogurt but still have texture from the cucumber.

BOMBAY SPICY CHICKEN BURGERS WITH COOL CUCUMBER AND TOMATO RAITA

Steps:

• Preheat dry cast iron skillet over medium heat on gas grill. Toast coriander and cumin seeds and whole peppercorns for 1-2 minutes in skillet. Cool; then grind together in spice mill. Reserve ¼ tsp of ground spices for raita and set aside.
• Combine remaining ground spices in food processor with garlic, ginger, In a large mixing bowl, combine paste and ground chicken. Carefully distribute paste into chicken, but do not over handle. Use food scale to divide mixture into six equal portions and form into patties to fit the size of the buns. Wrap each patty in aluminum foil and refrigerate until you are ready to grill.
• To prepare raita, sprinkle salt over sliced cucumbers and tomatoes and allow to drain on paper towels or in a colander for at least 15 minutes. Mix yogurt, lemon juice, garlic, mint and ground spices in bowl and set aside. Add the drained cucumbers and tomatoes to yogurt mixture. Cover and refrigerate until burger assembly.
• Wash and dry lettuce. Select six leaves and chill until burger assembly.
• Preheat gas grill to medium high.
• Split buns and lightly brush insides with olive oil.
• Remove patties from refrigerator and unwrap. Lightly brush grill with oil to prevent sticking. Grill patties for 5 minutes on one side and 5 minutes on second side or until juice runs clear when patty is pierced with fork.
• During last few minutes of grilling, place buns with oiled side down and lightly toast on the grill.
• Assemble burgers by placing lettuce leaf on bottom bun, followed by meat patty, raita and top bun. Serve burgers.

CHUNKY CUCUMBER RAITA

Steps:

• Tip the yogurt into a food processor with the mint, coriander and ½ tsp salt, then blitz until smooth. Halve the cucumber lengthways and remove the seeds with a teaspoon. Discard the seeds, then thinly slice. Stir into the herby yogurt just before serving.