Grilled Lamb Burgers with Tamarind Glaze and Apricot Salsa
by Carole Resnick
(Cleveland, OH USA)
1 cup dried apricots, finely chopped
1/2 cup red onion, peeled and finely chopped
1/2 cup fresh cilantro, finely chopped
1/2 teaspoon ancho chili powder
1/3 cup apricot nectar
1/2 cup seedless, unsweetened tamarind paste
1/2 cup apricot nectar
1/3 cup light molasses
3 Tablespoons fresh lime juice
2 Tablespoons Olive Oil, for coating grill grids
2 pounds ground lamb
1/2 cup green onions, cleaned and finely chopped
1 1/4 teaspoon salt
1 teaspoon allspice
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
12 5 - 6 inch pita rounds
For salsa: Combine apricots, red onion, cilantro, chili powder and 1/3 cup nectar in a small bowl. Toss to blend; set aside.
For glaze: Combine tamarind paste, 1/2 cup nectar, molasses and lime juice in the bowl of a food processor. Process until mixture is smooth and well mixed. Transfer to a small bowl and set aside.
Coat the grids of grill with olive oil. Preheat grill for direct heat.
For burgers: Combine lamb, green onions, salt, allspice , cumin and cayenne. Mix well. Form lamb mixture into six (6) 4-inch patties.
Place lamb patties on prepared grill. Grill burgers until cooked to desired doneness, about 4 - 6 minutes per side for medium. Baste often with glaze.
During last few minutes of grilling place the pitas on the outer edges of grill. Grill until pitas are lightly browned, about 1 minute on each side.
Place 6 grilled pitas on a work surface. Top each with a lamb burger and spoon salsa on top of each burger. Top each with one of the remaining pitas. Transfer to a serving platter.