Vidya Reddy is the host of The Tea on Wellness Podcast and co-founder of Tea & Turmeric in Laguna Beach.

Tea & Turmeric | The Tea on Wellness
Published: July 1, 2026

Three grandmothers. Three kitchens. Three burgers that will make people forget every basic backyard cookout they've ever been to.

This episode started not with a recipe, but with a phone call to Miss Julie in Ottawa, another to Grandma Layla, and pages of handwritten notes from Dadi Ji Jaspreet. These are the women whose kitchens shaped the way we cook at Tea & Turmeric, and nothing went into our spice blends until each of them said yes.

For Fourth of July this year, we're going global. A Jamaican Jerk Burger, a Middle Eastern Shawarma Veggie Burger, and a Tandoori Turkey Burger. One tablespoon of the right blend per pound of meat, a couple of things from your pantry, and about 30 minutes. That's it.

There's also a fresh herb trick in this episode that changes the first bite completely. Simple, but once you know it you won't skip it.

What You Will Learn

Why one tablespoon of the right spice blend is all it takes to completely transform a burger.
The story behind Miss Julie's Jamaican Jerk Burger, a recipe built on allspice, thyme, and scotch bonnet heat from an Ottawa kitchen that always had room at the table.
How Grandma Layla's Middle Eastern Shawarma Veggie Burger won over committed carnivores with cumin, coriander, and crispy lentil patties.
Why Dadi Ji Jaspreet's Tandoori Turkey Burger with slow-cooked spiced onions is still one of Vidya's all-time favorites.
How all three grandmothers tested, gave feedback on, and personally approved every spice blend.
The fresh herb trick that makes people stop mid-bite and ask what's in this.
Why you should never overwork your meat, and what happens when you let the spices rest.

Featured Blends

• Jamaican Jerk Blend
• Tripoli Shawarma Blend
• Tandoori Anything Blend
• Global Burger Bundle

Find all three at teaandturmeric.com or come visit us in Laguna Beach at 1175 S Coast Hwy.

Stay Connected

Come visit us in Laguna Beach or explore our teas and spices anytime at teaandturmeric.com. We share recipes, brewing tips, and behind-the-scenes moments on Instagram at @teanturmeric. Got a question or a story about how a spice blend changed your cooking? Email us at hello@teaandturmeric.com.

If this episode gave you a new idea for the grill this Fourth of July, a quick review on Apple Podcasts or Spotify helps more people in Orange County find the show. Thank you for being part of this community.

CHAPTERS

0:00 — The Tea on Wellness: Show Intro
1:00 — Fourth of July Burgers with a Global Twist: One Tablespoon That Changes Everything
2:30 — Global Burger Recipes Orange County Is Actually Craving Right Now
4:30 — Miss Julie's Jamaican Jerk Burger: The Ottawa Kitchen That Smelled Like Allspice and Scotch Bonnet
7:30 — Grandma Layla's Middle Eastern Shawarma Veggie Burger: How a Lebanese Kitchen Made Everyone a Plant-Based Convert
10:00 — Dadi Ji Jaspreet's Tandoori Turkey Burger: When Spices Carry History and Memory
12:00 — Grandmother-Tested and Approved: How Miss Julie, Grandma Layla, and Dadi Ji Shaped Every Blend
12:45 — The Fresh Herb Trick That Changes the First Bite and Why You Should Never Overwork Your Meat
13:45 — Shop the Global Burger Bundle at Tea and Turmeric Laguna Beach
14:11 — Show Outro

Transcript

Podcast: The Tea on Wellness
Episode 26: Three Grandmothers, Three Burgers for July 4th
Host: Vidya, co-founder of Tea and Turmeric
Location: Laguna Beach, California

[0:00] The Tea on Wellness: Show Intro

[1:00] Fourth of July Burgers with a Global Twist: One Tablespoon That Changes Everything

[VIDYA]: One tablespoon. That's all it takes to turn a boring burger into something people talk about for weeks.

I'm Vidya, and today we're going around the world, without leaving your kitchen.

Fourth of July is right around the corner and if you're firing up the grill anyway, why not actually surprise people this year?

Welcome back to The Tea on Wellness. Today, I'm stepping fully into Chef Vidya mode, because we need to talk about something sacred: burgers.

If your usual go-to is starting to feel a little predictable, this episode is here to help you flip the script. Literally.

Let me ask you something: when was the last time a burger actually surprised you? Not just filled you up, but made you pause mid-bite and think, "Wait, what is this?"

[2:30] Global Burger Recipes Orange County Is Actually Craving Right Now

[VIDYA]: So, what's one thing almost everyone agrees on when it comes to comfort food? Burgers, right? Obviously. They're easy, they're satisfying, and everyone loves them.

But how many times can you make the same basic beef patty before people start giving you those polite "oh, burgers again" smiles?

People in SoCal, especially around Laguna Beach, aren't just searching for any burger. They're hunting down plant-based burger ideas, anti-inflammatory twists, and ways to make burgers feel a little more intentional.

So, if your go-to recipe is starting to feel a little tired, this might be the perfect moment to switch things up.

Here's a thought: What if, with just three spice blends, you could take everyone on a culinary journey around the world?

Imagine vibrant Jamaican jerk burgers, aromatic tandoori-spiced patties, and incredible Middle Eastern veggie burgers that even my most meat-loving friends actually request.

Just one tablespoon of the right spice blend for every pound of meat. That's it. Add a few things from your pantry, cook it up, and in about 30 minutes, you've got something that tastes layered, soulful, and seriously satisfying.

Today I'm sharing three of my favorite burger shortcuts. Each one is inspired by a grandmother who shaped how I cook.

Growing up with multi-ethnic friends, I spent way more time in their kitchens with their grandmas, soaking up wisdom and flavor, than I ever did hanging out with my buddies in the basement.

These incredible women reinforced what my amma amma, my own grandma, taught me: that cooking doesn't have to be fancy or time-consuming. It just needs to be done with love, care, and the right ingredients.

Stick around until the very end because I'll share one simple step that takes any burger from good to unforgettable.

[4:30] Miss Julie's Jamaican Jerk Burger: The Ottawa Kitchen That Smelled Like Allspice and Scotch Bonnet

[VIDYA]: You know what I love most about cooking for people? The spontaneity.

Friends show up unannounced. The kids are running around. Someone opens a bottle of wine. And before you know it, someone's yelling, "Let's cook!"

There's this beautiful chaos to it all. And it always smells incredible.

Let me start with Miss Julie. She was a Jamaican matriarch I met while living in Ottawa, Canada. I never had the nerve to call her Grandma. She was always just Miss Julie.

Her house was full of laughter, reggae playing softly in the background, and the smell of spices that seemed to seep into every cushion and curtain. Ginger, thyme, allspice, scotch bonnet peppers. It hit you the moment you walked through the door.

There was always a pot of rice and peas simmering and chilled ginger beer in the fridge. My favorite!

And no matter how many people showed up, there was always enough food and a place at the table.

Miss Julie taught me that soulful cooking doesn't need to be complicated.

She'd take ground beef, sauté some onion with her special jerk spice mix, salt, pepper, and one scotch bonnet pepper. That's totally optional but so worth it if you can stand the heat.

Once that cooled, she'd mix it into the beef, form patties, and cook them. The result was bold, warm, and just the perfect amount of heat.

But more than that, it tasted like something made with intention.

And believe it or not, those spices are doing more than making things taste good. Allspice and thyme support digestion, and the heat from the pepper can actually get your blood moving.

Yes, this burger might make you sweat a little, but your body will thank you for it.

[7:30] Grandma Layla's Middle Eastern Shawarma Veggie Burger: How a Lebanese Kitchen Made Everyone a Plant-Based Convert

[VIDYA]: Now, let's travel to a very different kitchen. My Lebanese Grandma Layla's.

Bless her heart, but Grandma Layla was always, and I mean always, trying to set me up with nice boys. And she never let me walk in without feeding me something. Usually it was hummus in one hand, tabbouleh in the other, and a sly question like, "Have you met my handsome nephew?" Grandma Layla was the best.

But she cooked with such warmth and generosity. Her kitchen was full of fragrant spices. And she was the first to show me that you don't need a million ingredients to create something magical.

Her influence is all over one of my favorite veggie burgers.

You can use plant-based meat like Beyond Meat, which I like, or you can mix cooked lentils with some finely chopped walnuts.

Then you season it with a shawarma blend that includes cumin, coriander, garlic, and a little turmeric.

Cook those patties until they're crispy on the outside. Then top them with something tangy like pickled onions or dill pickles.

Even the most committed carnivores are surprised when they bite into this. It's rich and hearty but light on the body.

Wellness-wise, you're getting anti-inflammatory benefits from turmeric and digestion support from cumin. Plus all that plant protein and fiber. Your digestive system will be so happy.

We grew up with a vegetarian mom, so this was essential. Every gathering had to include something she could actually enjoy, not just tolerate. This became our family's secret weapon.

Tandoori burger with braised onions and Tandoori Anything spice by Tea and Turmeric.

[10:00] Dadi Ji Jaspreet's Tandoori Turkey Burger: When Spices Carry History and Memory

[VIDYA]: And then there's my Punjabi Dadi Ji Jaspreet. She wasn't my biological grandmother, but when my own grandparents moved back to India, she became that person for me.

Her kitchen was where I learned that spices are more than ingredients. They're history. They're memory. They're care.

She never rushed anything. She cooked with intention.

And her tandoori burger is still one of my all-time favorites.

Start with ground turkey or chicken. Add finely chopped onion, grated fresh ginger, garlic, a touch of green chili for heat, and a handful of chopped fresh coriander. Then stir in tandoori masala. It's earthy and vibrant and smells just like Sunday afternoons at her place.

The real magic, though, is in the onions.

She'd slice red onions and cook them low and slow in butter with a little extra tandoori spice. They'd get soft and sweet and deeply flavorful. When you spoon those over your burger, it's just next-level.

And every spice in the tandoori mix carries something good. Fenugreek helps your digestion. Black pepper helps you absorb nutrients better. And warming spices like cardamom bring balance to your system.

[12:00] Grandmother-Tested and Approved: How Miss Julie, Grandma Layla, and Dadi Ji Shaped Every Blend

[VIDYA]: Here's something I don't talk about enough.

When we created these spice blends, we didn't just guess. We sent samples back to Canada, to these very women.

Miss Julie told us to add more thyme to the jerk blend. Layla gave feedback on cumin and garlic. And Dadi Ji? Oh, she had pages of notes on the tandoori. Of course she did.

We tweaked and tested and sent them again.

Nothing went into a blend until they each gave their full approval.

These aren't just blends we thought tasted good. They are grandmother-tested and deeply personal.

[12:45] The Fresh Herb Trick That Changes the First Bite and Why You Should Never Overwork Your Meat

[VIDYA]: Alright, here's that pro tip I mentioned earlier. It's simple. But it changes everything.

Add fresh herbs to your burger mix. Cilantro, parsley, mint, thyme, chives. Chop it up and mix it right into the meat before you form the patties.

These fresh herbs add incredible aromatic brightness, a burst of freshness, fantastic texture, and vibrant flavor that makes people stop mid-bite and go, "Wait, what's in this?"

It's fresh. It's easy. Do not skip this step.

And here's another tip most people miss.

After you gently mix in your spice blend and seasonings, don't overwork the meat. Just combine until everything's mixed enough. Overmixing can make your burgers dense and tough.

Once it's all together, let the mixture rest for about 20 minutes before shaping your patties. This gives the spices time to really mingle with the meat, so the flavor goes all the way through, not just on the surface.

You'll end up with a burger that's juicy, tender, and packed with deep, layered flavor.

[13:45] Shop the Global Burger Bundle at Tea and Turmeric Laguna Beach

[VIDYA]: So, if your burger routine needs a little upgrade, our Global Burger Bundle is the place to start.

You get the Jamaican Jerk, Tripoli Shawarma, and Tandoori Masala blends. Each one comes with detailed recipes and has been tested and loved by the grandmothers who inspired them.

You can order the bundle at teaandturmeric.com, or if you're local, come visit us in Laguna Beach. All the recipes I talked about today, including that herb tip, are on our blog too.

Now I want to hear from you. What's your favorite burger twist? Who taught you how to cook with intention and love?

Thanks for spending this time with me today. Whether you're cooking burgers tonight or just dreaming about your next delicious meal, remember that your kitchen holds memories, flavor, and a little bit of magic.

And with the right spices, it's never boring.

Until next time, stay curious, stay grounded, and keep cooking with heart.

[14:11] Show Outro

About The Host

Vidya Reddy is the host of The Tea on Wellness Podcast, ranked in the top 25% of new podcasts globally. She is co-founder and owner of Tea and Turmeric, a tea and spice shop in Laguna Beach, Orange County, California. Raised in Eastern Canada in an Indian family rooted in Ayurveda, she grew up cooking with spices long before sourcing them for her own shop. Today, Vidya formulates functional herbal teas and spice blends and shares globally inspired recipes, food culture, and everyday wellness rituals bi-weekly on The Tea on Wellness Podcast.

Resources and Links

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