Recipe courtesy of Food Network

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.
Save Recipe
  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Inactive: 5 min
  • Cook: 25 min
  • Yield: 4 servings
Share This Recipe


Iced Tea:

2 Family Size Tea Bags

2 quarts water 

Sugar or sweetener, optional


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


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


  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. 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. 
  7. 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.