Lamb Vindaloo Burger on Grilled Naan
August 16, 2018








Lamb Vindaloo Burger on Grilled Naan
- Cauliflower Pickle
- 1 cup chopped caulilower
- 1/2 cup julienne cut carrots
- 1/4 cup thin sliced jalapeno
- 1 cup Rice Vinegar
- 1 tablespoon Curry Powder
- 1 teaspoon Mustard Seed
- Raita
- 1 1/2 cups Greek Yogurt
- 20 Mint Leaves finely chopped
- 1/2 cup Minced Cucumber
- 1 clove Garlic grated
- 1 teaspoon Grated Ginger
- 1 tablespoon Honey
- 1 Lime (juice)
- Vindaloo Sauce
- 2 tablespoons Butter
- 3 Onions thin sliced
- 2 cloves Garlic minced
- 2 inches Ginger grated
- 1/4 cup Rice Vinegar
- 2 tablespoons Honey
- 2 tablespoons Curry Powder or Taco Spice
- Other
- Naan Recipe linked above
- Curry Powder Recipe linked above
- 1 1/4 pound Ground Lamb
Instructions
- Mix the cauliflower ingredients in a jar and stir to combine. Season with salt and pepper and top off with water if needed. Store in the fridge overnight.
- Stir the raita ingredients together to combine and set aside.
- Form the naan rounds and grill until browned and cooked through. More info on the naan at the link above.
- Form the burger patties to be the same side as the naan rounds. Season with salt and a little curry powder.
- Cook the onions in the butter for about 25 minutes until lightly browned. Add in the ginger and garlic and cook 3 minutes.
- Stir in the curry powder, vinegar, and honey and cook 10 minutes until thickened.
- Grill the burgers to medium well.
- Make the burgers starting with the naan, then the onion sauce, then the burger, then the raita, then the pickle, and finally the top piece of naan. Serve.