Open-Face Lamb Burgers with Pistachio-Apricot Relish
Juicy lamb burgers served open-face on toasted sourdough bread, topped with a vibrant relish made from fresh apricots, pistachios, and mint. The combination of tender lamb with the sweet-savory relish creates an elegant and flavorful meal.
Ingredients
- •2½ pounds freshly ground lamb
- •2½ teaspoons coarse kosher salt
- •1 cup diced pitted fresh apricots
- •¼ cup finely chopped red onion
- •¼ cup diced drained roasted red pepper
- •2 tablespoons Sherry wine vinegar
- •2 tablespoons extra-virgin olive oil
- •¼ teaspoon curry powder
- •¼ teaspoon sugar
- •1 cup coarsely chopped unsalted natural pistachios
- •3 tablespoons chopped fresh mint
- •1 spray Nonstick vegetable oil spray
- •6 slices sourdough bread
Cooking Instructions
- 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.
15 min
- 2.
Mix apricots and next 6 ingredients in medium bowl; season with salt. Mix chopped pistachios and mint into relish.
10 min
- 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.
15 min