Lamb Burgers with Cilantro Chutney

Chutney

6 cups coarsely chopped cilantro leaves and tender stems (from 2 large bunches)

2 tablespoons unsalted roasted whole almonds, cashews, or peanuts

1 large jalapeño, seeded and chopped 1 teaspoon grated lime zest

3 tablespoons fresh lime juice 1¼ teaspoons sugar

½ teaspoon salt

2 tablespoons water

Burgers

1½ pounds ground lamb

¼ cup finely chopped onion ½ teaspoon ground cumin ¼ teaspoon cayenne pepper ½ teaspoon Kosher salt

½ cup plain whole milk yogurt,

seasoned with salt; divided use ½ teaspoon olive oil

4 pita breads, warmed and split, or

warmed naan or other flatbread

Optional garnishes: Chopped tomatoes, chopped fresh mint, chopped fresh cilantro, thinly sliced scallions, and/or crushed red pepper flakes

Make the Chutney: In a blender, puree all ingredients until smooth. Adjust seasonings to taste, and add a little more water if it’s too thick.

Make the Burgers: In a bowl, mix the lamb with the onion, cumin, cayenne, and salt. Using damp hands, shape the mixture into 8 patties, about 4 inches wide and a half-inch thick and put them on a parchment-lined baking sheet. Spread 2 tablespoons yogurt on top of each, leaving a half-inch border. Set the remaining patties on top, and pinch the sides to seal together and keep the yogurt in. (Don’t worry if a little oozes out.)

Heat the oil in a large, nonstick skillet. Working in batches, cook the burgers over moderate heat until browned on the bottom, about 5 minutes. Carefully turn and continue cooking about 5 minutes longer, for medium rare.

Spread about half the chutney inside the pitas or on the warm flatbreads. Add the burgers, and garnish with toppings of choice. Drizzle with more chutney and serve.

Makes 4 servings