Lamb Burgers with Red-and Green-Tomato ChutneyRomulo Yanes
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
Recipe information
Yield
Makes 4 servings
Ingredients
For chutney
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
For burgers
1 1/2 lb lean ground lamb
Preparation
Step 1
Prepare grill for cooking.
Make chutney:
Step 2
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.
Make burgers:
Step 3
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.
Step 4
Serve burgers with chutney.
