Lamb Burgers with Sweet Pepper Relish

from Eggs on Sunday

Adapted from Bon Appetit and Gourmet magazines

For the burgers:
1 large shallot, minced
1/4 cup chopped fresh mint
1 garlic clove, minced
1 1/4 teaspoons salt
3/4 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 3/4 pounds ground lamb

For the relish:
3/4 cup cider vinegar
1/4 cup sugar
2/3 cup water
2 orange or red bell peppers, cut into 1/2-inch pieces
1/3 cup raisins
1 apple, peeled, cored, and cut into 1/2-inch cubes
1 teaspoon mustard seeds
1/8 teaspoon cayenne
1/2 teaspoon salt

For serving:
burger buns (whatever you like, or you can go whole hog and make your own!)
feta cheese, crumbled (optional – and if you do use this, I like a softer, creamy kind of feta if you can find it.)


Make the burgers:
Stir shallot, mint, garlic, salt, black pepper, paprika, and cumin in large bowl to blend. Add lamb and mix gently to combine. Shape mixture into four 1/2-inch-thick patties. (You can make these ahead and chill them.)

Make the relish:
Bring vinegar and sugar to a boil in a 2-quart nonreactive heavy saucepan, stirring until sugar is dissolved, then boil, uncovered, 1 minute. Add remaining ingredients and simmer briskly, uncovered, stirring occasionally, until peppers and apple are tender, about 25 minutes.

To serve:
Grill burgers (or pan-fry them, whatever you like.) Serve each burger on a bun topped with the sweet pepper relish and a crumbling of feta cheese.