Happy Memorial Day weekend! Of course, I’m Canadian, and we actually don’t have Monday off this week like our American friends do (we celebrated our Victoria Day last week – check out my Sunday links roundup of May long weekend eats). Still, I hope you’re having a great weekend filled with friends, fun and lots of great food!
With the first onset of lazy weekend days, there’s no better time than now to get back into the grilling groove. Last weekend I whipped up a batch of curry spiced lentil burgers as a means of welcoming barbecue season with open arms. The burgers are vegetarian, but even if you normally eat meat and are just looking to make healthier choices, these veggie burgers are a great option for grilling.
To keep with the Indian theme, I topped the curry lentil burgers with homemade raita, a cold yogurt-based Indian condiment used to take the edge off spicy dishes. These burgers aren’t spicy in the least, but the crunchy/creamy mixture is just right as a burger topping!
I used Greek yogurt for this recipe, so it’s reminiscent of tzatziki, but the dip has a decidedly Indian flair thanks to the addition of cumin and coriander.
The raita recipe wasn’t included in my curry spiced lentil burgers post, so here it is now. Use it as a condiment for burgers like I did, or spoon over falafel or grilled meat and wrap it all up in a pita. It really is the perfect accent to anything cooked on the barbecue.
What are you grilling this Memorial Day weekend?
- 1 500-mL container Greek yogurt
- 1 English cucumber, finely diced
- 1/2 tsp cumin
- 1/2 tsp coriander
- Salt, to taste
- In a small bowl combine the yogurt, cucumber and spices; season with salt. Stir to combine evenly and refrigerate for 30 minutes to let flavours meld.