Canned pumpkin holds together a chunky mix of zucchini, peppers and chickpeas; its natural sweetness is the perfect foil for the spice of garam masala and curry powder.
Recipe courtesy of Food Network
Grilled Curried Pumpkin Burgers with Cucumber and Mint Raita
Total:
50 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
50 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Iced Tea:
Raita:
Burgers:

Directions

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.

IDEAS YOU'LL LOVE

Niman Ranch Burgers

Recipe courtesy of Ina Garten

Pumpkin Roll

Recipe courtesy of Trisha Yearwood

Grilled Asparagus

Recipe courtesy of Carol Kurt

Southwest Turkey Burgers

Recipe courtesy of Rachael Ray

Grilled BBQ Potato Skins

Recipe courtesy of The Neelys

Grilled Portobello Mushrooms

Recipe courtesy of Williston Dye

Curried Tuna Salad

Recipe courtesy of Food Network Kitchen

Pumpkin Streusel Muffin

Recipe courtesy of Food Network Kitchen

Pumpkin Dump Cake

Recipe courtesy of Food Network

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Top 5 Restaurants

          7:30am | 6:30c

          Southern at Heart

          8:30am | 7:30c

          The Pioneer Woman

          9:30am | 8:30c

          The Kitchen

          11am | 10c

          Giada Entertains

          12:30pm | 11:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Chopped

          3am | 2c

          Get Cooking