Lamb Burgers with Red-and-Green-Tomato Chutney Recipe

Lamb Burgers with Red-and-Green-Tomato Chutney Recipe

  • 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 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 pounds lean ground lamb
  1. Prepare grill for cooking.
  2. Make chutney: 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.
  3. Make burgers: 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.
  4. Serve burgers with chutney.
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