This is a special treat in the spring in Vermont when many of the components can be found at a local farm or farmers market.
Burlington Farmers Market is open at City Hall Park, Saturdays, 8:30 a.m. – 2 p.m.
Paul Mazza’s Fruits & Vegetables will be opening soon in early June.
There are two convenient locations in Essex and Colchester.
A Bon Appetit travel issue featuring Mediterranean cuisine inspired this Moroccan-style recipe.
Lamb Burgers with Pistachio Apricot Relish
1 lb. Maple Wind Farm ground lamb
Extra virgin olive oil
Whole wheat buns
1/2 Cup diced apricots
1/3 Cup diced red onion
1/3 Cup roasted red pepper
1 Tablespoon apple cider vinegar
1 Tablespoon extra-virgin olive oil
1/2 Teaspoon curry powder
1/2 Teaspoon sugar
1/2 Cup chopped unsalted natural pistachios
1 1/2 Tablespoons chopped fresh mint
Please see the list and photos for the method of preparation.
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Bring Maple Wind Farm ground lamb to room temperature. Combine meat with kosher salt and form into 1″ thick patties.
Note: Can be formed up to 6 hours ahead, kept on a plate and covered in the refrigerator.
Maple Wind Farm
Located at 1340 Carse Road, Huntington, VT.
Maple Wind Farm also sells its wide variety of beef, pork, lamb and poultry at the following farmers markets:
Burlington Farmers Market
Middlebury Farmers Market
Richmond Farmers Market
Shelburne Farmers Market
Diced apricots, roasted red peppers and red onion
To plump dried Sweet Energy apricots place in small bowl and cover with water.
Let stand while preparing other ingredients.
Slice 1 sweet red pepper in large slices, seeds and white membrane removed.
Place peppers on baking sheet, drizzle with extra virgin olive oil and sprinkle with salt and pepper.
At 425′ F, roast covered with foil for 20 minutes. Turn peppers over and heat for 10 – 15 more minutes.
Remove from oven. Sprinkle peppers with a little vinegar.
Use spatula to combine and scrape up little brown bits. Set aside.
Pistachios, shelled and chopped
Fresh apricot, jarred roasted red peppers and remaining ingredients are available at Hannaford, if desired.
Chop and dice red onion.
Shell pistachios and coarsely crush (in a plastic bag with a rolling pin works well.)
Set aside onion and nuts.
Add pistachio to apricot relish mixture.
In a medium bowl add apricots, roasted red peppers and red onion.
Sprinkle with curry powder, if desired.
This examiner preferred to use a pinch of the following ground spices to taste: turmeric, ginger, coriander seed, mustard seed, cumin and cinnamon.
Mix above ingredients with apple cider vinegar and olive oil.
Season with salt and black pepper to taste.
Keep mint fresh in a glass of water in the fridge.
The relish flavor should be unctuous, bright, sweet and spicy.
Paul Mazza’s Fruit & Vegetables along with having “pick-your-own” berries at both locations, at the Essex location, they also have PYO herbs, including fragrant mint.
Add chopped fresh mint to relish
After combining the apricot mixture, chop the fresh mint to release the essential oils.
Fold in the mint and chopped pistachios.
Brilliant! Refrigerate any leftover relish.
Lamb burger on whole wheat bun
Bring 2 large patties (or 4 smaller) to room temperature.
Warm a tablespoon olive oil in a medium heat pan.
Sprinkle both sides of burger with salt and pepper. Make indentation in the center of each one.
For medium rare, cook for 5 minutes per side.
Lamb burger cooked to medium rare.
Remove patties from the pan or grill.
Place on toasted whole wheat buns. Let rest for 2-5 minutes for the juiciest burger.
Top with Pistachio Apricot Relish.
Fresh radishes from Jericho Settlers Farm, Saturdays at the Burlington Farmers Market contrast perfectly with the lamb burgers and pistachio apricot relish.
For a beverage try a glass of Emeri Pink Moscato wine or use it to make a Rhubarb Rosemary Spritzer.
Happy Memorial Day Weekend!