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Bon Appétit

Open-Face Lamb Burgers with Pistachio-Apricot Relish

By Cheryl Alters Jamison and Bill Jamison

4.6

(7)

Image may contain Plant Food and Steak
Open-Face Lamb Burgers with Pistachio-Apricot RelishCon Poulos

For burgers with the best texture, blend the meat and seasoning gently, trying not to overwork it, and then shape the mixture into patties.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

2 1/2 pounds freshly ground lamb (preferably shoulder)
2 1/2 teaspoons coarse kosher salt plus more for relish
1 cup diced pitted fresh apricots
1/4 cup finely chopped red onion
1/4 cup diced drained roasted red pepper from jar
2 tablespoons Sherry wine vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon curry powder
1/4 teaspoon sugar
1 cup coarsely chopped unsalted natural pistachios
3 tablespoons chopped fresh mint
Nonstick vegetable oil spray
6 (4-inch-diameter) slices (about 1/2 inch thick) sourdough bread

Preparation

  1. Step 1

    Place ground lamb in large bowl; sprinkle 2 1/2 teaspoons coarse salt evenly over. Gently mix in salt and shape meat into 6 patties, each about 3/4 inch thick. DO AHEAD Patties can be prepared 6 hours ahead. Arrange on baking sheet, cover, and refrigerate.

    Step 2

    Mix apricots and next 6 ingredients in medium bowl; season with salt. Mix chopped pistachios and mint into relish.

    Step 3

    Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Place burgers on grill. Place bread slices at edges to toast. Cook burgers to desired doneness and until slightly charred, about 5 minutes per side for mediumrare. Transfer bread to plates. Top each with burger. Spoon relish atop burgers.

TagsBurgerGround LambLambMeatPistachioNutApricotStone FruitFruitMainDinnerDairy FreeEasyQuickWeeknight MealsGrillingLabor DaySummerBon Appétit
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