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  • Writer's pictureSonjy Bambi D

Memorial Day Masala!

Happy Memorial Day, y'all!

Memorial Day marks a day of reverence toward our soldiers who have passed and to give honor for their service to our country.

Memorial Day also marks the unofficial start of summer! Pools are ready and the backyard grill is hot, baby! So why not add a lil "masala" to your traditional cookout with an Indian inspired lamb burger, which I call a "Bengaluru Burger!" Top your Bengaluru Burger with this wonderful mango chutney or use it on the side, as a dipping sauce.

Bengaluru Burger


  • For the Patties:

  • 1 pound ground lamb (or ground chicken)

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1-inch piece ginger, grated

  • 1 green chili, finely chopped (optional, for heat)

  • 2 tablespoons fresh cilantro, chopped

  • 1 teaspoon garam masala

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • Salt and pepper to taste


  • Prepare the Patties:

  • In a large mixing bowl, combine the ground chicken or lamb with the chopped onion, garlic, ginger, green chili, cilantro, garam masala, cumin, coriander, salt, and pepper. Mix well until all the ingredients are evenly distributed.

  • Shape the mixture into patties, making sure they are slightly larger than the buns as they will shrink a little during cooking. Place the patties on a plate and refrigerate for at least 30 minutes to help them firm up.

  • Grill the patties for about 5-6 minutes on each side, or until they are fully cooked and have nice grill marks. The internal temperature should reach 165°F (74°C) for chicken or 160°F (71°C) for lamb.

  • Assemble the Burgers:

  • Toast the burger buns on the grill for a minute or until they are lightly browned.

  • Spread a generous amount of mango chutney on the bottom half of each bun. Place the grilled patty on top, followed by fresh lettuce, sliced tomatoes, red onions, and cucumber slices. Add a dollop of raita or plain yogurt on top of the vegetables for extra flavor and creaminess.

Mango Chutney


  • 1 ripe mango, peeled and diced

  • 1 small onion, finely chopped

  • 1 clove garlic, minced

  • 1/2 teaspoon mustard seeds

  • 1/2 teaspoon cumin seeds

  • 1/2 cup white vinegar

  • 1/4 cup brown sugar

  • 1/2 teaspoon chili flakes (optional)

  • Salt to taste

  • In a saucepan, heat a little oil over medium heat and add the mustard seeds and cumin seeds. When the seeds begin to pop, add the chopped onion and garlic. Sauté until the onions are soft and translucent.

  • Add the diced mango, vinegar, brown sugar, chili flakes, and a pinch of salt. Stir to combine. Bring the mixture to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the mango is soft and the chutney has thickened. Remove from heat and let it cool.

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