Moroccan Spiced Lamb Burgers with Apricot-Pepper Chutney + Pistachio Feta Pesto
You can never have too many American recipes, so give Moroccan Spiced Lamb Burgers with Apricot-Pepper Chutney + Pistachio Feta Pesto a try. For $5.39 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains around 44g of protein, 64g of fat, and a total of 999 calories. This recipe serves 4. A mixture of harissa, cinnamon, lean ground lamb, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is liked by 99 foodies and cooks. A couple people really liked this main course. It is brought to you by Half Baked Harvest. From preparation to the plate, this recipe takes roughly 40 minutes. Overall, this recipe earns a pretty good spoonacular score of 65%. Try Moroccan-Spiced Lamb Burgers, Moroccan-Spiced Lamb Burgers, and Open-Face Lamb Burgers with Pistachio-Apricot Relish for similar recipes.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 15 minutes
Ingredients:
1/2 cup apple cider vinegar
6 ripe apricots, diced
pinch of cayenne
1/2 teaspoon cinnamon
pinch of crushed red pepper
1 1/2 cups feta cheese, crumbled
2 tablespoons fresh cilantro or mint (I used a mix)
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh cilantro or parsley, chopped (I use cilantro)
1 clove garlic, minced or grated
1-2 tablespoons [harissa | (or 1/2 teaspoon cumin + pinch of cayenne pepper)
1/4-1/3 cup honey (I used closer to 1/3 cup)
1 jalapeño, seeded + diced
1 1/2 pound lean ground lamb (or if you prefer ground beef or even chicken)
1 teaspoon fresh lemon zest
4 tablespoons olive oil
1/2 a red onion, chopped
2 tablespoon salted pistachios, chopped
4 homemade [Naan | or [Pita Bread | toasted for serving
1 small red pepper, diced
1/4 teaspoon salt + pepper
Equipment:
bowl
frying pan
grill pan
grill
Cooking instruction summary:
InstructionsTo make the burgers add the ground lamb, cilantro or parsley, garlic, lemon zest, [harissa | http://www.halfbakedharvest.com/homemade-harissa-spicy-red-pepper-sauce/], cinnamon and pinch of salt and pepper to a bowl. Mix until just combined and then form the meat into 4 equal size patties (or 8 smaller patties). Place on a plate and put in the fridge until ready to cook.To make the chutney. Add a drizzle of olive oil to a medium size skillet. Once hot, add the red onion and cook about 2-3 minutes or until the onion is soft. Add the apricots, red pepper and jalapeo, cook about 3-5 minutes or until the apricots have broken down and softened. Reduce the heat to low and add the apple cider vinegar, honey, cayenne and pinch of salt and pepper. Simmer the mixture until most of the liquid has evaporated, but is still pourable, about 5 minutes. Remove from the heat and stir in the cilantro. Allow to cool and then transfer to a glass jar. Store in the fridge (I like to warm this before I put it over my burgers).To make the pesto add the feta, olive oil, cilantro or mint, pistachios, crushed red pepper and a pinch of pepper to a bowl. Toss well and let sit for at least 15 minutes to allow the flavors to mend together.Meanwhile heat your grill or a grill pan to high heat. Grill the burgers for 4 to 5 minutes per side for medium rare or longer for your desired doneness.Divide the burgers among the naan or pita. Spread the chutney over the burgers and top with feta pesto. Sandwich together and happy eating!
Step by step:
1. To make the burgers add the ground lamb, cilantro or parsley, garlic, lemon zest, [harissa | http://www.halfbakedharvest.com/homemade-harissa-spicy-red-pepper-sauce/], cinnamon and pinch of salt and pepper to a bowl.
2. Mix until just combined and then form the meat into 4 equal size patties (or 8 smaller patties).
3. Place on a plate and put in the fridge until ready to cook.To make the chutney.
4. Add a drizzle of olive oil to a medium size skillet. Once hot, add the red onion and cook about 2-3 minutes or until the onion is soft.
5. Add the apricots, red pepper and jalapeo, cook about 3-5 minutes or until the apricots have broken down and softened. Reduce the heat to low and add the apple cider vinegar, honey, cayenne and pinch of salt and pepper. Simmer the mixture until most of the liquid has evaporated, but is still pourable, about 5 minutes.
6. Remove from the heat and stir in the cilantro. Allow to cool and then transfer to a glass jar. Store in the fridge (I like to warm this before I put it over my burgers).To make the pesto add the feta, olive oil, cilantro or mint, pistachios, crushed red pepper and a pinch of pepper to a bowl. Toss well and let sit for at least 15 minutes to allow the flavors to mend together.Meanwhile heat your grill or a grill pan to high heat. Grill the burgers for 4 to 5 minutes per side for medium rare or longer for your desired doneness.Divide the burgers among the naan or pita.
7. Spread the chutney over the burgers and top with feta pesto. Sandwich together and happy eating!
Nutrition Information:
covered percent of daily need
