Lamb Vindaloo Burger on Grilled Naan

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

1. 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.
2. Stir the raita ingredients together to combine and set aside.
3. Form the naan rounds and grill until browned and cooked through. More info on the naan at the link above.
4. Form the burger patties to be the same side as the naan rounds. Season with salt and a little curry powder.
5. Cook the onions in the butter for about 25 minutes until lightly browned. Add in the ginger and garlic and cook 3 minutes.
6. Stir in the curry powder, vinegar, and honey and cook 10 minutes until thickened.
7. Grill the burgers to medium well.
8. 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.