For burgers with the best texture, blend the meat and seasoning gently, trying not to overwork it, and then shape the mixture into patties.
Ingredients
Makes 6 servings
Step 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 AHEADPatties can be prepared 6 hours ahead. Arrange on baking sheet, cover, and refrigerate.
Step 2
Mix apricots and next 6 ingredients in medium bowl; season with salt. Mix chopped pistachios and mint into relish.
Step 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.
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Reviews (6)
Back to TopSubbed sweet papaya from TJs for apricot and doubled relish as recommended by others. Absolutely delicious. Served with smokey paprika mayo as an addiitonal side- (see pimiento d'Espelette mayo on this site). We and our guests devoured these beautiful fresh burgers on a cold January evening.
merrycyclist
1/20/2015
I loved this recipe. I had some grass fed, organic lamb & wanted to do something special with it. As suggested, I used mango since apricots weren't in season. I made a little bit extra of the relish since one reviewer said they used it as a side, it was amazing. I will absolutely make this again.
emylewis
Portland, OR
7/3/2011
This recipe was fantastic! I substituted mango for the apricots (which weren't in season) and everyone loved it. I actually ran out of relish because I was being eaten as a side item, too.
lmsavage
Cincinnati,, OH
4/22/2011
I was looking for a way to use the copious amount of mint in my garden and happened upon this. Sounded interesting so we gave it a whirl (and my spouse was not optimistic) but it was wonderful! It turns out that our roasted jarred red peppers had gone off, so we had to omit, but I loved it without them. Couldn't find pistachios without salt, so omitted salting the apricot mixture. This is a definite keeper - absolutely wonderful!
Anonymous
Boston, MA
6/15/2009
I wanted to try this flavor combination, but I have celiac disease, so I adapted the recipe to be gluten-free using rice. I made the lamb burgers as written, but put all the ingredients for the relish except the onion in a pot with 2 cups of white rice and 4 cups of water and cooked like any pot of rice. I put a scoop of the rice mixture on each plate, topped with a burger, and topped that with the raw onion.
zacf
Seattle, WA
6/9/2008
This surprised us - it was better than expected. I used mango instead of apricots, and only had pecans, but the salsa was delicious and really complimented the lamb burgers (as did the fruity Spanish red we had alongside...). So, while not something you could eat weekly, it was a very pleasant change of pace. However, I do think you need to be a lamb lover.
Anonymous
Hingham, MA
8/21/2007
