Lamb Burgers With A Peach/Pistachio Chutney

If you have never had a lamb burger, this would be a good one to start with. The flavours are so perfect together.

  • 1 lb. ground lamb
  • 1 large egg yolk
  • pinch of salt and freshly ground pepper
  • 4 portobello mushrooms caps
  • olive oil
  • 4 buns
  • gouda cheese slices
  • thinly sliced cucumber slices

In a large bowl, combine  ground lamb, salt, pepper and egg yolk. Shape into 4 burgers and refrigerate.

Preheat the barbecue on high and brush the grill and oil. In the meantime, make the chutney.



  • 2 tbsp. shallots, minced
  • 2 tbsp. butter
  • 4 tbsp. dried peaches, diced
  • 1 tbsp. honey
  • 4 tbsp. peach nectar
  • 3 tbsp. chopped pistachios
  • dash of fig balsamic vinegar

In a skillet, sweat the shallots in butter, but do not brown. Add the peaches, nectar and honey. Simmer until the liquid has disappeared. Set aside and cool to room temperature. Add the pistachios and a dash of balsmic vinegar. Refrigerate while now grilling the burgers.

Grill the burgers until cooked. While the heat is high, brush the mushroom caps with oil on both sides and grill both sides until done. Set these aside.

Turn off the burners and grill the buns and keep warm.  Also add a slice of cheese on each burger. Close the lid and let the cheese melt.

Place a burger on each bun, add the mushroom cap and a dollop of the chutney,  a couple of the cucumber slices for that extra crunch and  top with the other half of the bun. This is very yummy.


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