Best for: Burger night when you want a change from beef.
Grilled apricots make a sweet-tart relish for juicy lamb burgers. Whipped feta and fresh mint bring a cool, salty finish to each toasted bun.
Grill: Two-zone, 425°F. Equipment: Small food processor, spatula, thermometer.
Ingredients
Rest: 3 minutes. Total: 38 minutes.
- 1½ pounds ground lamb
- ¾ teaspoon fine sea salt
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
- 4 ripe but firm apricots, halved and pitted
- 1 teaspoon olive oil
- 2 tablespoons finely diced red onion
- 1 tablespoon chopped fresh mint
- 1 tablespoon lemon juice, divided
- 4 ounces feta cheese, crumbled
- ¼ cup plain Greek yogurt
- 4 burger buns, split
Directions
Preheat the grill. Blend feta, yogurt, and 1 teaspoon of the lemon juice until creamy. Refrigerate until serving.
Gently mix lamb with salt, pepper, and cumin. Form 4 patties about ¾ inch thick, with a small indentation in the center of each.
Brush apricot halves with oil. Grill cut-side down for 2–3 minutes, turn, and cook 1 minute more. Let cool enough to handle.
Chop apricots and combine with red onion, mint, and the remaining 2 teaspoons lemon juice.
Grill burgers for about 5–6 minutes per side, moving to indirect heat if flare-ups occur, until centers reach 160°F. Rest for 3 minutes. Toast buns for 30–60 seconds.
Spread buns with whipped feta and add burgers and apricot relish. Serve while warm.
Grilling tip: Lamb can drip plenty of fat. Keep the indirect side available and move patties there whenever flames rise.
