Lamb Burgers with Red-and Green-Tomato Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Instead of burger buns, we like to serve the lamb with lentil and rice salad and fresh greens. Of course, the burgers are equally delicious the traditional way. Active time: 25 min Start to finish: 25 min Ingredients:
1/4 cup cider vinegar |
2 tablespoons pure maple syrup |
1 large garlic clove, minced |
1 tablespoon finely grated peeled fresh ginger |
1/2 teaspoon ground cumin |
1/8 to 1/4 teaspoon dried hot red pepper flakes, or to taste |
1 plum tomato, seeded and finely chopped |
1 small green (unripe) tomato, seeded and finely chopped |
2 tablespoons chopped fresh cilantro |
1 1/2 lb lean ground lamb |
Directions:
1. Prepare grill for cooking.
2. Make chutney: Boil vinegar, syrup, garlic, ginger, cumin, and red pepper flakes in a small saucepan until thickened and reduced to about 2 tablespoons, 2 to 3 minutes (watch carefully). Remove from heat and stir in tomatoes and salt to taste. Stir in cilantro just before serving.
3. Make burgers: Form lamb into 4 (3/4-inch-thick) patties and season with salt and pepper. Grill on a lightly oiled rack set 5 to 6 inches over glowing coals about 4 minutes on each side for medium-rare.
4. Serve burgers with chutney.
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