It's A Keeper: Indian-Spiced Patties with Yogurt Sauce

The Burger of the Month from Every Day with Rachael Ray strikes again! I'm going to have to go back and make sure I tried them all, because so far, they have been outstanding (the Bacon Bit Gouda Burgers and the Big Fat Greek Burger). This month it is Indian-Spiced Patties with Yogurt Sauce. And man, were they ever good. Spicy, flavorful and unexpected, these burgers can definitely get you out of a rut.

The magazine didn't recommend a side dish, but I was inspired by the picture from the magazine to make something with chick peas (sorta Indianish, right?), so I went for this Baby Spinach Salad with Chick Peas. It was a nice alternative to the regular old salad-in-a-bag. And didn't mine, pictured above, look very much like the one in the magazine, pictured at right (well, minus the pretty colors and perfect lighting)? Anyways, here's the recipe for the burgers and the salad, with my comments in brackets.

Indian-Spiced Patties with Yogurt Sauce

1¼ pounds ground chicken or lamb [I went for the chicken, which tends to migrate around my store. Sometimes it's by the chicken and sometimes it's by the ground turkey.]
2 tablespoons mild or hot curry paste [No curry paste in my store! I will have to buy some online.]
1 tablespoon grill seasoning, such as McCormick Montreal Steak Seasoning (a palmful)
2 pinches of ground cinnamon or ground cloves
1½ teaspoons ground cumin (half a palmful)
1½ teaspoons ground coriander (half a palmful)
Extra-virgin olive oil (EVOO), for drizzling
1 cup Greek yogurt [Can you believe they didn't have curry paste in my store, but they had greek yogurt? Go figure.]
1 garlic clove [I used two. So shoot me.]
Juice of 1/2 lemon (about 1 tablespoon)
A generous handful of cilantro or flat-leaf parsley
A generous handful of mint [I am not a huge fan of the mint, so I only put in a couple leaves.]
4 leaves of Bibb or Boston lettuce, chopped
2 medium tomatoes, sliced
4 pita rounds

1. Preheat a grill or grill pan to medium-high. Mix the ground chicken with the curry paste, grill seasoning, cinnamon, cumin and coriander and form into 4 large, 1/2-inch-thick patties. Coat the patties with a little EVOO and grill for 4 to 5 minutes on each side (3 minutes on each side for lamb).

2. In a food processor, blend the yogurt with the garlic, lemon juice, cilantro and mint until smooth. Season the lettuce and tomatoes with a little salt.

3. Char the pitas on the grill, about 1 minute on each side, and cut about 1 inch off the tops. Open each pita and fill with a patty, a quarter of the chopped lettuce and sliced tomatoes and a generous spoonful of the yogurt sauce.

Baby Spinach and Chick Pea Salad

8 ounces baby spinach, 5 cups, chopped [They were out of organic baby spinach, so I used field greens.]
1 can chick peas, drained [These little guys are labeled as garbonzo beans in my store.]
1/2 medium red onion, finely chopped
1 tablespoon balsamic vinegar, eyeball it
3 tablespoons extra-virgin olive oil, 3 turns of the bowl
Salt and pepper

Combine chopped spinach, chickpeas and chopped onions in a bowl. Add 1 tablespoon balsamic vinegar and 3 tablespoons (3 turns of the bowl in a slow stream) extra-virgin olive oil. Toss well to coat and combine. Season salad with salt and pepper, to your taste. [How can you not love a recipe where you just throw everything in a bowl and mix it up?]


  1. My tapes are on the overnight flight to NYC to see if I get on the show!

  2. I can't stand the suspense! I wonder how long it will be until they tell you one way or the other.

  3. See I tried two different versions of Greek style hamburgers, and both were dissapointing. I'll stick with jalepeno cheddar, or blue cheese burgers. LOL.

  4. I liked the greek burgers, but my husband adored them. I think you have to be into greek salad to really appreciate them.

  5. Mmmmmm that sounds so yummy!!! I really like the sounds of the salad, I love chick peas!! Thanks Madeline!!!


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