Ingredients for Raita:

• 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

Ingredients for Pumpkin Burgers:

• 6 ounces hearts of romaine leaves
• 2 tbsp cucumber balsamic vinegar
• 1 cup fresh cilantro leaves
• 4 tablespoons rosemary extra virgin olive 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

Instructions:

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.

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.

Heat the rosemary extra virgin olive 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.

While the vegetables cool, stir together the chickpeas and pumpkin in a medium bowl. Add the cooled vegetables, breadcrumbs, 1 teaspoon salt, cucumber balsamic, and some pepper and stir with a rubber spatula until combined.

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.

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.

Enjoy!