Lamb and Feta Patties with Red Pepper Relish

From the kitchen of One Perfect Bite...I so wish you could have joined us at the table tonight. It was a simple burger supper, but one so packed with flavor that I know you'd have enjoyed it. With an assist from a recipe that appeared in an old issue of Gourmet magazine, I was able to fashion Greek-inspired lamb patties with a pepper relish so delicious that I guarantee one bite would have your socks going up and down. Really. These burgers are that good. While I rarely add anything other than salt and pepper to beef burgers, I have no problem using cheese and herbs and spices to take other meat patties to new levels. Fortunately, I still had ground lamb that had been sent to me by the folks at Lava Lake Ranch and this gave me the opportunity to use their ground lamb in a worthy application. While there is some chopping involved, these burgers are very easy to do and can be assembled hours before serving. The relish can actually be made several days before you plan to use it. While I served our burgers on warm pita bread, good buns would also work here. I know you'll like these. Here's the recipe.

Lamb and Feta Patties with Red Pepper Relish...from the kitchen of One Perfect Bite, courtesy of Gourmet magazine

Ingredients:
For relish
3/4 cup cider vinegar
1/4 cup sugar
2/3 cup water
2 orange or red bell peppers, cut into 1/2-inch pieces
1/3 cup golden raisins
1 Golden Delicious apple, peeled, cored, and cut into 1/2-inch cubes
1 teaspoon mustard seeds
1/8 teaspoon cayenne
1/2 teaspoon salt
For patties
1 slice firm white sandwich bread, torn into pieces
1 scallion, coarsely chopped
1 garlic clove
1/3 cup coarsely chopped fresh mint
1-1/4 pound ground lamb
1 large egg, lightly beaten
1/4 pound feta, crumbled (3/4 cup)
3/4 teaspoon salt
1/4 teaspoon black pepper

Directions:
1) To make relish: Bring vinegar and sugar to a boil in a 2-quart nonreactive heavy saucepan, stirring until sugar is dissolved, then boil, uncovered, 1 minute. Add remaining relish ingredients and simmer briskly, uncovered, stirring occasionally, until peppers and apple are tender, about 25 minutes.
2) To make patties: Preheat broiler. Pulse bread, scallion, garlic, and mint in a food processor until finely chopped. Add to lamb in a bowl along with egg, feta, salt, and pepper. Blend with your hands until just combined (do not overwork mixture, or patties will be tough). Form into 4-1/2 inch patties (about 1/2 inch thick).
3) To cook: Broil patties on oiled rack of a broiler pan 5 inches from heat until browned but still slightly pink in center, about 4 minutes on each side. Serve patties with red pepper relish and warm pita bread or buns. Yield: 4 patties.

You might also enjoy these recipes:
Chimichurri Turkey Burgers - One Perfect Bite
Green Curry Turkey Burgers - One Perfect Bite
Salmon Burgers - One Perfect Bite

Salmon Burgers with Chipotle Aioli and Pineapple-Avocado Salsa - Salmon Fishing - Outdoor Wednesday

From the kitchen of One Perfect Bite...Oregon and salmon were made for each other. Each year hundreds of thousands of large Fall King (Chinook) Salmon migrate from the ocean to Oregon's rivers and the state becomes a fisherman's paradise. Most of the wild salmon that is purchased in Oregon actually comes from Alaska, but fortunate, indeed, is the family whose tree boasts a fisherman. The Fall Chinook can weigh upwards of 40 pounds and while there is a limit as to how many can be caught, the freezers of fisherman's wives are packed with gorgeous pink steaks and fillets. While those gals are ingenious when it comes to developing ways to cook the mighty king, I've chosen to share a recipe from a California chef that has a decided Southwestern flair. The burgers were developed by Jeffery Starr, who is the culinary director at Sutter Home Vineyards. Not a lot can go wrong with these. My only caution is not to over process the salmon. You want a mince not a paste. It helps to freeze the salmon cubes for an hour before you process them. The patties are topped with a lovely salsa. It's clean and fresh and simple to assemble. Add the avocado at the last minute to prevent browning. I hope you'll try these. They are really special.

Salmon Burgers With Chipotle Aioli and Pineapple-Avocado Salsa...from the kitchen of One Perfect Bite

Ingredients:
Aioli
1/2 cup mayonnaise
4 teaspoons chopped cilantro
1 tablespoon fresh lime juice
1-1/2 teaspoons Tabasco Chipotle Pepper Sauce
2 cloves garlic, minced
1/4 teaspoon salt
Salsa
1/2 cup diced California avocado
1/4 cup diced pineapple
2 tablespoons diced roasted red bell pepper
1 tablespoon chopped red onion
1-1/2 teaspoons chopped cilantro
1-1/2 teaspoons minced serrano pepper
1/2 teaspoon fresh lime juice
1/4 teaspoon salt
Burgers
1 egg
1/4 cup Chipotle Aioli (reserved from recipe above)
1 tablespoon fresh lime juice
1 teaspoon Tabasco Chipotle Pepper Sauce
1-1/2 pounds skinless salmon fillet, finely chopped*
1/2 cup panko (Japanese bread crumbs, available in Asian markets) or fine, unseasoned dry bread crumbs
2 green onions, thinly sliced
2 tablespoons chopped cilantro
1-1/2 teaspoons salt
Vegetable oil
4 hamburger buns, split
4 leaves green leaf lettuce
8 California avocado slices (optional)

Directions:
1) To make aioli, whisk together all ingredients in large bowl. Reserve 1/4 cup for burger mixture; refrigerate remainder. To make salsa, combine all ingredients in large bowl. Refrigerate, covered.
2) To make burgers, in large bowl combine egg, reserved aioli, lime juice and Chipotle Pepper Sauce. Stir in salmon, bread crumbs, green onions, cilantro and salt. Form burger mixture into 4 patties. Chill patties at least 1 hour.
3) Brush a medium-hot grill lightly with oil. Grill salmon patties about 4 minutes or until browned on one side. Turn patties over and cook 4 minutes more or until just done. Grill buns on outer edge of grill. Spread cut sides of bottom halves with 1 tablespoon Chipotle Aioli, top each with 1 lettuce leaf, 1 burger, 1/4 cup Pineapple-Avocado Salsa, 2 avocado slices, if using, and top half of bun, cut side down. Yield: 4 servings

*Tip: To chop salmon, cut into 1-inch cubes; pulse in food processor until coarsely chopped. Do not overprocess.

This recipe is being linked to Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.