Tamarind Kissed Kibbeh Burgers with Spicy Apricot Salsa

Ingredients

1 1/2 cups dried apricots, finely chopped
3 Tablespoons jalapeno pepper jelly
3 Tablespoons apricot nectar
5 Tablespoons Colavita Extra Virgin Olive oil—2 Tablespoons for pitas, 3 Tablespoons for burgers
1/2 teaspoon cumin— 1/4 teaspoon for pitas, 1/4 teaspoon for burgers
10 small(4 -6 in) pita breads
2/3 cup dry bulger, medium grind
1 1/4 pounds ground lamb
1/3 cup onion, peeled and finely chopped
1/3 cup pine nuts, toasted if desired
 1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/3 teaspoon ground allspice
1 cup prepared tamarind chutney

Instructions

In a small bowl combine the apricots, the pepper jelly and the nectar. Stir to blend, cover and set aside. In another small bowl combine the two Tablespoons of olive oil with 1/4 teaspoon cumin. Stir to blend. Brush each side of each pita with cumin olive oil. Transfer pitas to a plate, cover and set aside. Brush grill grates with Colavita extra virgin olive olive oil. Preheat grill to a medium-high heat. In a third small bowl combine the bulger with the remaining 3 Tablespoons olive oil. Stir to blend. In a medium bowl combine the lamb, the bulger, the onion, the pine nuts, the salt, the pepper, the cinnamon, the allspice and the remaining 1/4 teaspoon cumin. Mix until all the ingredients are just blended. (Over mixing will make the burgers tough. Divide the lamb mixture into 5 equal sized patties. Place on preheated grill. Grill, uncovered, turning once, until burgers reach an internal temperature of 165ÌŠ F., about 5 – 7 minutes per side for medium. Baste frequently with chutney. During last few minutes of cooking place pitas on free grill space. Grill until pitas are warmed and lightly toasted, about 60 – 90 seconds per side. Remove burgers and pitas from grill and transfer to a flat work space. Place 5 pitas on the work space. Top each pita with a burger. Spoon salsa on each burger and cover with a remaining pita. Makes 5 burgers