Open-Face Lamb Burgers with Pistachio-Apricot Relish - Restaurant Association of Nova Scotia

Ingredients

• 2 1/2 pounds freshly ground lamb (preferably shoulder)
• 2 1/2 teaspoons coarse kosher salt plus more for relish
• 1 cup diced pitted fresh apricots
• 1/4 cup finely chopped red onion
• 1/4 cup diced drained roasted red pepper from jar
• 2 tablespoons Sherry wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon curry powder
• 1/4 teaspoon sugar
• 1 cup coarsely chopped unsalted natural pistachios
• 3 tablespoons chopped fresh mint