Heat 2 tablespoons of oil in large skillet over medium heat. Add onion, ginger, and 1/2 teaspoon course salt. Sauté until onion is tender, about 8 minutes. Mix in curry powder and stir 30 seconds. Remove from heat. Cool onion mixture to room temperature, at least 15 minutes.
Place lamb in large bowl. Add onion mixture, 1 teaspoon course salt, cilantro, and 1 teaspoon cracked pepper. Blend mixture gently; shape into six 1/2 inch thick patties.
Start barbecue and set to medium high. Combine zucchini, green onions, and chile in another bowl. Add 2 tablespoons oil, 1/2 teaspoon course salt, and 1/2 teaspoon cracked pepper; toss to coat. Place vegetables and burgers on grill. Cook until grill marks appear, about 4 minutes. Turn vegetables and burgers over. Cook vegetables until tender, about 3 minutes. Cook burgers to desired doneness, about 4 minutes for medium rare. Cut zucchini and green onions crosswise into 2 inch long pieces. Cut chile into thin strips.
Place breads on plates; top with burgers and tomato slices. Mound vegetables on burgers. Fold bread up around burgers and serve.
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