Fire up the grill: Summer is almost here!

To keep from getting bored with burgers, below is a recipe for something a little different. The recipe calls for ground lamb instead of beef, though ground chuck works just fine, too. Then it's spiced with a mixture of curry powder, cumin and turmeric. After grilling, it's topped with a yogurt sauce, spinach and purchased mango chutney.

Lamb Burgers with Mango Chutney and Yogurt Sauce
Makes 4 burgers

This recipe is from Betty Rosbottom. Her column, For the Gourmet, runs every other week in the Dispatch Food section and is always available online at

Lamb burgers:

1 pound ground lamb or ground beef (see note)

11/4 teaspoons curry powder

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

kosher salt

olive or vegetable oil for oiling grill rack

4 good-quality hamburger buns, lightly toasted

Yogurt sauce and garnishes:

1/2 cup Greek-style yogurt (see note)

2 tablespoons chopped cilantro

1 teaspoon ground cumin

1 cup loosely packed baby spinach leaves

1/2 cup mango chutney

To make burgers: In a large bowl, mix ground lamb, curry powder, cumin, turmeric and 1 teaspoon salt. Knead this mixture until well blended.

Shape into 4 equal-sized patties about 4 inches in diameter and about 3/4 inch thick. (Burgers can be prepared a day ahead; cover with plastic wrap and refrigerate.)

To make yogurt sauce: Whisk yogurt, cilantro and cumin together in a small bowl. (Yogurt sauce can be prepared 3 hours ahead; cover and refrigerate.)

To cook: Oil a grill rack and arrange 4 to 5 inches from heat source. Prepare grill for a hot fire (high temperature). Add lamb burgers and grill about 3 minutes a side for burgers that are pink in the center or slightly longer for medium. (If you are using ground beef, grill until burgers are cooked through and internal temperature is about 160 degrees.)

Remove burgers from grill and place on bottoms of toasted buns. Salt burgers very lightly, and then top each with some yogurt sauce, several spinach leaves and finally some chutney. Cover with tops of buns.

Note: If you can't find or don't like lamb, use beef, preferably beef chuck. Greek-style yogurt is a thicker yogurt and is available in the dairy section of specialty foods stores and some supermarkets.

PER SERVING: 541 calories; 34 g protein; 39 g carbohydrates; 27 g fat (10 g saturated); 111 mg cholesterol; 936 mg sodium.