Open-Face Lamb Burgers with Pistachio-Apricot Relish

Name: Open-Face Lamb Burgers with Pistachio-Apricot Relish
Yield: Makes 6 Servings
Ingredients: 2 1/2 pounds freshly ground lamb (preferably shoulder); 2 1/2 teaspoons coarse kosher salt plus more for relish; 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

By Cheryl Alters Jamison and Bill JamisonPhotography by Con Poulos

June 30, 2007

Image may contain Plant Food Steak and Meal

Recipe notes