Lamb Burgers with Relish

Lamb Burgers

These juicy burgers are a nice alternative to hamburgers. Prep and Cook Time: about 20 minutes, plus 2 hours to chill. Notes: Roasted piquillo peppers add a sweet, clean taste to the burgers, but you can use regular roasted red peppers instead. If you're serving the burgers with the deep-fried french fries, undercook the burgers slightly and keep them warm in a low oven while you cook the fries for the second time.
* YIELD: Makes 6 servings

Ingredients

1 1/2 pounds ground lamb
1 tablespoon chopped fresh rosemary leaves
1/4 cup chopped roasted piquillo or other red peppers (see Notes)
1 1/4 teaspoons salt
Freshly ground black pepper
1 wide, crusty loaf, such as a bâtard
2 tablespoons olive oil
Recipe below Pea and Mint Relish

Preparation

1. In a large bowl, mix lamb, rosemary, roasted peppers, salt, and pepper to taste. Form into 6 burgers about 3/4 in. thick. Put on a plate, cover, and refrigerate 2 hours.

2. Cut 12 slices, each about 1/2 in. thick, from bread and save the rest for another use. Lightly brush slices all over with olive oil.

3. With a silicone brush or oiled paper towels, lightly oil a charcoal grill over a solid bed of hot coals or a gas grill on high heat (you can hold your hand 1 to 2 in. above cooking grate only 2 to 3 seconds). Lightly toast bread on grill, turning once, and transfer to a platter.

4. Lay burgers on grill; close lid on gas grill. Cook burgers, turning once, until they're done the way you like, about 6 minutes for medium-rare. Set each burger on a slice of grilled bread. Top with pea relish, then remaining bread.

Pea and Mint Relish
This relish looks like guacamole, so the mild, fresh flavor of peas and mint is a surprise. Prep and Cook Time: about 25 minutes. Notes: You'll need about 1 lb. pea pods for 1 cup shelled peas. You can make the relish ahead and chill it for up to 2 hours.

This recipe goes with Lamb Burgers
YIELD: Makes about 3/4 cup

Ingredients

1 cup fresh shelled peas (see Notes)
2 tablespoons packed fresh mint leaves
1 tablespoon chopped seeded fresh red or green Fresno or jalapeño chile
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons lemon juice
Salt and freshly ground black pepper

Preparation

1. Blanch peas in a saucepan of boiling water for 30 seconds, drain, and transfer to a bowl of ice water to stop the cooking. Drain and pat dry.

2. Whirl mint in a food processor to finely chop. Add peas, chile, olive oil, and lemon juice. Pulse until finely chopped. Season to taste with salt and pepper.