Lamb Burgers with Apricot Pistachio Chutney Recipe

Name: Lamb Burgers with Apricot Pistachio Chutney
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 4
Ingredients: 30 mL (2 tbsp) shallots, minced; 30 mL (2 tbsp) butter; 60 mL (4 tbsp) dried apricots, diced; 15 mL (1 tbsp) honey; 60 mL (4 tbsp) apricot nectar or water; 45 mL (3 tbsp) blanched pistachios, slivered or chopped; White balsamic or sherry vinegar, to taste; 500 g (1 lb 2 oz) ground lamb; 1 egg yolk; Salt and freshly ground pepper, to taste; 4 portobello mushrooms, caps only; Sufficient quantity of olive oil; 4 buns of your choice; 180 g (1 package) Saputo sliced Gouda style cheese; Sufficient quantity of cucumber slices

Ingredients

30 mL (2 tbsp) shallots, minced
30 mL (2 tbsp) butter
60 mL (4 tbsp) dried apricots, diced
15 mL (1 tbsp) honey
60 mL (4 tbsp) apricot nectar or water
45 mL (3 tbsp) blanched pistachios, slivered or chopped
White balsamic or sherry vinegar, to taste
500 g (1 lb 2 oz) ground lamb
1 egg yolk
Salt and freshly ground pepper, to taste
4 portobello mushrooms, caps only
Sufficient quantity of olive oil
4 buns of your choice
180 g (1 package) Saputo sliced Gouda style cheese
Sufficient quantity of cucumber slices

PREP TIME 30m	COOK TIME 8m	TOTAL TIME 38m
YIELD 4

Instructions

In a skillet, sweat the shallots without browning. Add the apricots, honey and apricot nectar. Simmer until the liquid has evaporated. Set aside to cool at room temperature, then stir in the pistachios and a dash of vinegar. Refrigerate.
While the burgers are cooking, brush the mushroom caps with oil and grill on both sides until done. Set them aside.
Turn off one of the burners, place the burgers on that part of the grill and top each with a slice of cheese. Close the lid for a few minutes and cook over indirect heat until the cheese is melted.
Serve in warmed or toasted buns. Top each burger with a mushroom cap, a generous spoonful of chutney and some cucumber slices.

Dinner