Instead of burger buns, we like to serve the lamb with lentil and rice salad and fresh greens.

　　Of course, the burgers are equally delicious the traditional way.

　　Active time: 25 min Start to finish: 25 min

　　

Ingredients

Makes 4 servings

　　

For chutney

1/4 cup cider vinegar

　　2 tablespoons pure maple syrup

　　1 large garlic clove, minced

　　1 tablespoon finely grated peeled fresh ginger

　　1/2 teaspoon ground cumin

　　1/8 to 1/4 teaspoon dried hot red pepper flakes, or to taste

　　1 plum tomato, seeded and finely chopped

　　1 small green (unripe) tomato, seeded and finely chopped

　　2 tablespoons chopped fresh cilantro

　　

For burgers

1 1/2 lb lean ground lamb

　　

Step 1

Prepare grill for cooking.

　　

Make chutney:

Step 2

Boil vinegar, syrup, garlic, ginger, cumin, and red pepper flakes in a small saucepan until thickened and reduced to about 2 tablespoons, 2 to 3 minutes (watch carefully). Remove from heat and stir in tomatoes and salt to taste. Stir in cilantro just before serving.

　　

Make burgers:

Step 3

Form lamb into 4 (3/4-inch-thick) patties and season with salt and pepper. Grill on a lightly oiled rack set 5 to 6 inches over glowing coals about 4 minutes on each side for medium-rare.

　　

Step 4

Serve burgers with chutney.