Spicy Casablanca Burgers with Pistachio-Apricot Relish and Green Olive Tapenade - Sutter Home Family

Ingredients

• 1 cup dried apricots, finely chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup jarred roasted red peppers, drained and finely chopped
• 2 Tablespoons Sherry wine vinegar
• 2 Tablespoons extra virgin olive oil
• 1 cup unsalted natural shelled pistachio nuts, coarsely chopped
• 3 Tablespoons fresh mint, finely chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 2 teaspoons kosher salt
• 1 teaspoon cracked pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 2 pounds ground lamb
• 1 medium shallot, peeled and chopped
• 1/2 cup natural shelled pistachio nuts, coarsely chopped
• vegetable oil for brushing on grill
• 12 4 – 6 inch plain pita breads
• 1 jar (8 ounce) prepared green olive tapenade