Open-Face Lamb Burgers with Pistachio-Apricot Relish

Ingredients

• ¼ teaspoon curry powder
• 2 tablespoons Sherry wine vinegar
• 6 4-inch-diameter slices (about 1/2 inch thick) sourdough bread
• 2 ½ pounds freshly ground lamb (preferably shoulder)
• 2 ½ teaspoons coarse kosher salt
• 1 cup fresh apricots
• ¼ cup red onion
• + 6 more ingredients
• • ¼ cup drained roasted red pepper from jar
  • ¼ teaspoon sugar
  • 2 tablespoons extra-virgin olive oil
  • 1 cup coarsely chopped unsalted natural pistachios
  • Nonstick vegetable oil spray
  • 3 tablespoons fresh mint

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. Mix apricots and next 6 ingredients in m...

View full recipe at Epicurious