I know that I'm getting a little boring with recipe after recipe, but nothing else is really going on besides Eli and what I eat for dinner, so bear with me. I promise to be more inventive in the future. The fun thing about all these recipes is that I have discovered them only because I had to use certain ingredients that came in my produce delivery... I feel like I'm on some kind of cooking scavenger hunt and even though I love deciding what I'm going to make for dinner each night, this has made it even more fun because I must use some ingredient! Tonight's dinner was a big hit, both Charlie and I loved it and the colors were so pretty! It was a gold medal dinner alright!
Open-Faced Lamb Burgers with Pistachio-Apricot Relish
2 1/2 pounds freshly ground lamb (preferably shoulder)
2 1/2 teaspoons coarse kosher salt plus more for relish - I didn't do a great job measuring, but I thought that the patties were a tiny bit salty
1 cup diced pitted fresh apricots
1/4 cup finely chopped red onion
1/4 cup diced drained roasted red pepper from jar
2 tablespoons Sherry wine vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon curry powder
1/4 teaspoon sugar
1 cup coarsely chopped unsalted natural pistachios
3 tablespoons chopped fresh mint
Nonstick vegetable oil spray
6 (4-inch-diameter) slices (about 1/2 inch thick) sourdough bread - I used pita bread instead and I think it was a good call because it was easy to cut through, I think sourdough might be a pain...
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.
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 medium rare. Transfer bread to plates. Top each with burger. Spoon relish atop burgers.
2 comments:
I don't think you need to be apologetic about another recipe. I like to read about what you're making and how you liked it! In fact Janet commented yesterday that she was going to try Eli's Favorite Salad!! Keep up the good work Rachel!
I love your recipies! You are so much more adventurous than I...keep 'em coming!
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