Open Faced Lamb Burgers

I couldn't locate the recipe online in the William Sonoma Cookbooks, but knew my Mom would have it.  Here's the email she sent me with her typical greeting.  I love my Mom!

Hi Ruthie-dear, 

Here's the recipe: Perfect for this time of year when the tomatoes are ripe!

2 lb. ground lamb

1/4 c. red onion 

2 cloves garlic, minced

6 T. chopped fresh mint, plus fresh sprigs for garnish

1/2 t. ground cumin

1 t. salt

1/2 t. coarsely ground pepper

24 whole cloves garlic

4 T. extra-virgin olive oil

4 - 6 tomatoes, peeled, seeded and chopped

6 slices rustic country style bread

Combine the lamb, oniln, minced garlic, 2 T. of the chopped mint, cumin, 1 t. salt, and 1/2 t. pepper.  Mix well and form 6 patties.  Cover and refrigerate for at least 1 hr.  

Bring a small saucepan 3/4 full of water to a boil. Add the garlic cloves and simmer, uncovered, until just soft, 10-15 min.  Drain, and reserve the garlic. 

In a frying pan over med. heat, warm 2 T. of the olive oil.  Add the tomatoes,the remaining 4 T. of chopped mint, the garlic cloves and salt and pepper to taste.  Simmer until the juices evaporate and the sauce thickens slightly, 5-10 minutes.  Remove from the heat, cover and keep warm.  

Brush the bread slices with remaining 2 T. olive oil and place on grill.  Grill the lamb burgers at the same time, turning once, about 4-5 minutes for each side.  

To serve, place 1 slice of grilled bread on each plate and top with a lamb burger.  Spoon the warm sauce on top and garnish with the mint sprigs.  Serve immediately.  Enjoy!  ( and think of home!)  :-)

(Williams-Sonoma kitchen library)