Creamy Topped Curry Burgers

• 1/2 cup Bull's-Eye Bold Original Barbecue Sauce
• 1 Tbsp. minced gingerroot
• 1 Tbsp. curry powder
• 1 Tbsp. ground cumin
• 1 lb. (450 g) extra-lean ground beef
• 1/4 cup finely chopped yellow onions
• 1 naan bread, cut into quarters
• 1/2 cup plain low fat Greek-style yogurt
• 1/4 cup Kraft Creamy Cucumber Dressing
• 1 cup chopped English cucumbers
• 1/4 cup slivered red onions
• 2 Tbsp. chopped fresh mint

1. Heat greased barbecue to medium-high heat.
2. Combine barbecue sauce, ginger and seasonings.
3. Mix meat, yellow onions and half the barbecue sauce mixture just until blended.
4. Shape into 4 (1/2-inch-thick) patties.
5. Grill 7 to 9 min.
6. on each side or until done (160 degrees F), brushing with remaining barbecue sauce mixture for the last 2 min.
7. Grill bread 1 to 2 min.
8. or until lightly browned.
9. Meanwhile, mix yogurt and dressing until blended.
10. Top bread with burgers, yogurt mixture and remaining ingredients.

bullseye, gingerroot, curry powder, ground cumin, extralean ground beef, yellow onions, bread, yogurt, cucumber dressing, cucumbers, slivered red onions, fresh mint

Taken from www.kraftrecipes.com/recipes/creamy-topped-curry-burgers-180960.aspx (may not work)