Grilled Curried Pumpkin Burgers with Cucumber and Mint Raita

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.]

Total Time:
50 min
20 min
5 min
25 min

4 servings

  • Iced Tea:
  • 2 Family Size Tea Bags
  • 2 quarts water
  • Sugar or sweetener, optional
  • Raita:
  • 1 cup nonfat Greek yogurt
  • 1 teaspoon lime zest
  • Pinch cayenne pepper
  • Kosher salt
  • 2 small Kirby cucumbers, unpeeled, finely diced
  • 2 tablespoons minced fresh mint
  • Burgers:
  • 6 ounces hearts of romaine leaves
  • 1 cup fresh cilantro leaves
  • 4 tablespoons vegetable oil, plus more for oiling the grill grates
  • 1 cup finely diced yellow onion
  • 2 cups finely diced yellow bell pepper
  • 1 1/2 cups finely diced zucchini
  • Kosher salt
  • 1 tablespoon curry powder
  • 1 tablespoon garam masala
  • 1/2 teaspoon ground ginger
  • 1 1/2 cups chickpeas, roughly chopped
  • 3/4 cup canned pumpkin puree
  • 1 cup plain breadcrumbs
  • Freshly ground black pepper
  • 4 hamburger buns
  • 4 lime wedges, for serving
  • 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.

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