- To make raita, using your hands, squeeze out as much moisture from the grated cucumber as you can. Place cucumber in a bowl and mix in the remaining raita ingredients. Cover and refrigerate until needed below.
- In a bowl, combine lamb, curry powder, 1/4 cup mint (or cilantro), lime juice, salt, egg and bread crumbs. Lightly dampen your hands with cold water then shape the meat into four, 3/4” thick patties.
- Preheat your barbecue or indoor grill to medium, medium-high. Lightly oil the bars of your grill. Grill the patties for 4 to 5 minutes per side, or until entirely cooked through and the centre of each burger reaches 160˚F (71˚C) on a meat thermometer.
- Warm the naan a few seconds per side on the grill then set one each on 4 plates. Set 1 or 2 lettuce leaves and a burger on each naan. Top burgers with some raita, and serve the rest in a bowl alongside. Accent each plate with some onion, tomatoes, mint (or cilantro) leaves and a spoon of mango chutney.
Note: If you don’t care for lamb, ground turkey or beef will also work in this recipe. Curry paste is found in our ethnic foods aisle; Patak’s brand was used in this recipe. Naan is an Indian-style flat bread available in our Deli Department.
Recipe options: Instead of lamb, use ground turkey or beef to make the burger patties. Cooking time should be about the same.