Lamb burger pitas with two-pepper chutney

Lamb burger pitas with two-pepper chutney

Photograph by Annabelle Breakey

SERVES 4
TIME 30 minutes

Ingredients
1 large red bell pepper, coarsely chopped
1/2 cup lightly packed mint leaves
2 tbsp. fresh lemon juice
1 garlic clove
1 tsp. cayenne
2 tsp. freshly ground black pepper, divided
1 tsp. salt, divided
1 lb. ground lamb
1/2 cup chopped cilantro
1 tsp. each ground coriander and ground cumin
2 pita breads (6 in. wide), halved
Lettuce leaves

Directions
1. Preheat a grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds). Combine bell pepper, mint, lemon juice, garlic, cayenne, 1 tsp. pepper, and 1/2 tsp. salt in a food processor and pulse just until coarsely chopped. Set chutney aside.

2. In a medium bowl, combine lamb, cilantro, remaining 1 tsp. pepper and 1/2 tsp. salt, the coriander, and cumin until blended. Form into 4 patties, each about 1/2 in. thick.

3. Lightly oil grill and cook burgers, turning once, until done the way you like, about 6 minutes total for medium. Cut burgers in half and put 2 halves into each pita piece, then tuck in lettuce leaves. Serve chutney on the side.

PER SERVING 361 Cal., 50% (180 cal.) from fat; 23 g protein; 20 g fat (6.9 g sat.); 22 g carbo (3 g fiber); 816 mg sodium; 76 mg chol.

Serve with 2007 Tolosa Edna Ranch "SLO" Pinot Noir, Edna Valley