Open-Face Lamb Burgers with Pistachio-Apricot Relish

Open-Face Lamb Burgers with Pistachio-Apricot Relish
Photo by Con Poulos

Ingredients

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

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

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