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

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.