Moroccan Lamb and Macadamia Burgers, Harvest Fruit Relish


Makes 4 burgers

Lamb Burger
1 3/4 pounds/800g ground Australian lamb
½ cup diced macadamias (style 3-5)
1 shallot, peeled and diced
1 tablespoon capers
1 teaspoon ground coriander
2 tablespoons chopped fresh coriander (cilantro)
freshly ground pepper to taste

Harvest Fruit Relish
1 tablespoon oil
1 red onion, diced
1/3 cup macadamia halves and wholes (style 2-4)
3 plums, peaches or nectarine, diced
3 tablespoons sugar
2 tablespoons fresh rosemary leaves
¼ cup red wine vinegar
¼ cup red wine
salt and pepper to taste
2-3 tablespoons soft goat cheese or Chevre
Lettuce
Burger rolls or Ciabatta

Method
To make the burgers, combine all the ingredients in a bowl and mix well. Refrigerate at least 1 hour to allow flavours to develop.

To make the relish, heat the oil in a saucepan and cook the onion and macadamia over medium heat for 2-3 minutes or until onion is starting to soften.  Add the fruit and cook 2-3 minutes longer. Add remaining ingredients and cook until liquid is absorbed and relish is thick and glossy.  Keep warm or chill for use when needed.

Preheat barbecue or grill pan and brush with oil.  Cook the burgers over a medium to high heat for 6-7 minutes each side or until cooked as desired. 

Spread rolls with goat cheese, top with the lettuce and burger and spoon over the hot or cold relish. Wine Suggestion:  A South Australian Shiraz would be perfect, full flavored Syrah or even Merlot.

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