Open-Face Lamb Burgers with Pistachio-Apricot Relish

Ingredients for Open-Face Lamb Burgers with Pistachio-Apricot Relish

• 1.1kg freshly lamb mince (preferably shoulder)

• 2 1/2 teaspoons coarse kosher salt plus more for relish

• 240ml diced pitted fresh apricots

• 40g finely chopped red onion

• 40g diced drained roasted red pepper from jar

• 2 tablespoons Sherry wine vinegar

• 2 tablespoons extra-virgin olive oil

• 1/4 teaspoons curry powder

• 1/4 teaspoons sugar

• 200g coarsely chopped unsalted natural pistachios

• 45ml chopped fresh mint

• Nonstick vegetable oil spray

• 6 (4-inch-diameter) slices (about 1/2 inch thick) sourdough bread

How to make Open-Face Lamb Burgers with Pistachio-Apricot Relish

Place lamb mince 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 medium bowl; season with salt. Mix chopped pistachios and mint into relish.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.