Moroccan Spiced Lamb Burgers with Apricot-Pepper Chutney + Pistachio Feta Pesto

You can never have too many American recipes, so give Moroccan Spiced Lamb Burgers with Apricot-Pepper Chutney + Pistachio Feta Pesto a try. For $5.39 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. One portion of this dish contains around 44g of protein, 64g of fat, and a total of 999 calories. This recipe serves 4. A mixture of harissa, cinnamon, lean ground lamb, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is liked by 99 foodies and cooks. A couple people really liked this main course. It is brought to you by Half Baked Harvest. From preparation to the plate, this recipe takes roughly 40 minutes. Overall, this recipe earns a pretty good spoonacular score of 65%. Try Moroccan-Spiced Lamb Burgers, Moroccan-Spiced Lamb Burgers, and Open-Face Lamb Burgers with Pistachio-Apricot Relish for similar recipes.

Servings: 4

Preparation duration: 25 minutes

Cooking duration: 15 minutes

 

Ingredients:

1/2 cup apple cider vinegar

6 ripe apricots, diced

pinch of cayenne

1/2 teaspoon cinnamon

pinch of crushed red pepper

1 1/2 cups feta cheese, crumbled

2 tablespoons fresh cilantro or mint (I used a mix)

2 tablespoons fresh cilantro, chopped

2 tablespoons fresh cilantro or parsley, chopped (I use cilantro)

1 clove garlic, minced or grated

1-2 tablespoons [harissa | (or 1/2 teaspoon cumin + pinch of cayenne pepper)

1/4-1/3 cup honey (I used closer to 1/3 cup)

1 jalapeño, seeded + diced

1 1/2 pound lean ground lamb (or if you prefer ground beef or even chicken)

1 teaspoon fresh lemon zest

4 tablespoons olive oil

1/2 a red onion, chopped

2 tablespoon salted pistachios, chopped

4 homemade [Naan | or [Pita Bread | toasted for serving

1 small red pepper, diced

1/4 teaspoon salt + pepper

Equipment:

bowl

frying pan

grill pan

grill

Cooking instruction summary:

InstructionsTo make the burgers add the ground lamb, cilantro or parsley, garlic, lemon zest, [harissa | http://www.halfbakedharvest.com/homemade-harissa-spicy-red-pepper-sauce/], cinnamon and pinch of salt and pepper to a bowl. Mix until just combined and then form the meat into 4 equal size patties (or 8 smaller patties). Place on a plate and put in the fridge until ready to cook.To make the chutney. Add a drizzle of olive oil to a medium size skillet. Once hot, add the red onion and cook about 2-3 minutes or until the onion is soft. Add the apricots, red pepper and jalapeo, cook about 3-5 minutes or until the apricots have broken down and softened. Reduce the heat to low and add the apple cider vinegar, honey, cayenne and pinch of salt and pepper. Simmer the mixture until most of the liquid has evaporated, but is still pourable, about 5 minutes. Remove from the heat and stir in the cilantro. Allow to cool and then transfer to a glass jar. Store in the fridge (I like to warm this before I put it over my burgers).To make the pesto add the feta, olive oil, cilantro or mint, pistachios, crushed red pepper and a pinch of pepper to a bowl. Toss well and let sit for at least 15 minutes to allow the flavors to mend together.Meanwhile heat your grill or a grill pan to high heat. Grill the burgers for 4 to 5 minutes per side for medium rare or longer for your desired doneness.Divide the burgers among the naan or pita. Spread the chutney over the burgers and top with feta pesto. Sandwich together and happy eating!

 

Step by step:


1. To make the burgers add the ground lamb, cilantro or parsley, garlic, lemon zest, [harissa | http://www.halfbakedharvest.com/homemade-harissa-spicy-red-pepper-sauce/], cinnamon and pinch of salt and pepper to a bowl.

2. Mix until just combined and then form the meat into 4 equal size patties (or 8 smaller patties).

3. Place on a plate and put in the fridge until ready to cook.To make the chutney.

4. Add a drizzle of olive oil to a medium size skillet. Once hot, add the red onion and cook about 2-3 minutes or until the onion is soft.

5. Add the apricots, red pepper and jalapeo, cook about 3-5 minutes or until the apricots have broken down and softened. Reduce the heat to low and add the apple cider vinegar, honey, cayenne and pinch of salt and pepper. Simmer the mixture until most of the liquid has evaporated, but is still pourable, about 5 minutes.

6. Remove from the heat and stir in the cilantro. Allow to cool and then transfer to a glass jar. Store in the fridge (I like to warm this before I put it over my burgers).To make the pesto add the feta, olive oil, cilantro or mint, pistachios, crushed red pepper and a pinch of pepper to a bowl. Toss well and let sit for at least 15 minutes to allow the flavors to mend together.Meanwhile heat your grill or a grill pan to high heat. Grill the burgers for 4 to 5 minutes per side for medium rare or longer for your desired doneness.Divide the burgers among the naan or pita.

7. Spread the chutney over the burgers and top with feta pesto. Sandwich together and happy eating!


Nutrition Information:

Quickview
995k Calories
44g Protein
63g Total Fat
62g Carbs
10% Health Score
Limit These
Calories
995k
50%

Fat
63g
98%

  Saturated Fat
27g
172%

Carbohydrates
62g
21%

  Sugar
26g
30%

Cholesterol
174mg
58%

Sodium
1259mg
55%

Get Enough Of These
Protein
44g
89%

Vitamin C
36mg
44%

Vitamin A
1966IU
39%

Calcium
365mg
37%

Vitamin B2
0.59mg
35%

Phosphorus
291mg
29%

Manganese
0.56mg
28%

Iron
4mg
24%

Vitamin B6
0.46mg
23%

Vitamin E
3mg
21%

Vitamin B1
0.31mg
21%

Zinc
2mg
16%

Vitamin B12
0.95µg
16%

Fiber
3g
16%

Vitamin K
14µg
14%

Selenium
9µg
13%

Folate
51µg
13%

Vitamin B3
2mg
12%

Copper
0.23mg
12%

Potassium
400mg
11%

Magnesium
42mg
11%

Vitamin B5
1mg
10%

Vitamin D
0.23µg
2%

covered percent of daily need
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