Ground Lamb , Mint , Peas , Piquillo Peppers
Ingredients
These burgers turn out juicy and are a nice alternative to beef burgers. Roasted piquillo peppers add a sweet clean taste to the burgers, but you can use regular roasted red peppers as well. Serve with Pea and Mint Relish as a topping.
1 1/2 pounds ground lamb 1 tablespoon chopped fresh rosemary leaves 1/4 cup chopped roasted piquillo or other red peppers 1 1/4 teaspoons salt Freshly ground black pepper 1 wide, crusty loaf, such as a bâtard 2 tablespoons olive oil
Pea and Mint Relish 1 cup fresh shelled peas 2 tablespoons packed fresh mint leaves 1 tablespoon chopped seeded fresh red or green Fresno or jalapeño chile 1 tablespoon extra-virgin olive oil 1 1/2 teaspoons lemon juice Salt and freshly ground black pepper
Directions
In a large bowl, mix lamb, rosemary, roasted peppers, salt, and pepper to taste. Form into 6 burgers about 3/4 in. thick. Put on a plate, cover, and refrigerate 2 hours.
Cut 12 slices, each about 1/2 in. thick, from bread and save the rest for another use. Lightly brush slices all over with olive oil.
With a silicone brush or oiled paper towels, lightly oil a charcoal grill over a solid bed of hot coals or a gas grill on high heat (you can hold your hand 1 to 2 in. above cooking grate only 2 to 3 seconds). Lightly toast bread on grill, turning once, and transfer to a platter.
Lay burgers on grill; close lid on gas grill. Cook burgers, turning once, until they're done the way you like, about 6 minutes for medium-rare. Set each burger on a slice of grilled bread. Top with pea relish, then remaining bread.
Pea and Mint Relish
Blanch peas in a saucepan of boiling water for 30 seconds, drain, and transfer to a bowl of ice water to stop the cooking. Drain and pat dry.
Whirl mint in a food processor to finely chop. Add peas, chile, olive oil, and lemon juice. Pulse until finely chopped. Season to taste with salt and pepper
